INGREDIENTS
Juice 2 limes
1 large clove garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1 tsp. chipotle hot sauce
1 lb. striped bass fillets, cut into 8 long pieces
2 eggs beaten
1 1/2 cups coarsely crushed white corn tortilla chips
1 1/2 cups very finely shredded cabbage
1 TBSP. finely chopped cilantro leaves
1 large jalapeno pepper, seeded and cut in thin shreds
3 TBSP. mayonnaise
1 TBSP. milk
Pinch of white pepper
8 small white corn tortillas
1/2 cup prepared guacamole
DIRECTIONS
Preheat oven to 375 degrees.
Mix the lime juice, garlic, oregano, salt and chipotle sauce.
Fold in the fish; refrigerate 15 minutes.
Blot the fish dry with paper towels.
Dip in egg and roll in chips.
Bake on nonstick pan for 15 minutes or until crisp.
Keep warm.
Combine the next 7 ingredients in a bowl.
Warm the tortillas in the oven.
To serve, spread a little guacamole in the bottom of a tortilla.
Add a piece of fish; top with the cabbage mix.
Serves 4.
