Lori's Baja Fish Tacos

This is a combination of the best ingredients from different fish tacos I have tried. The amounts below are approximate. I exaggerate all.

• Ready In: 20 mins
• Serves: 4
• Yields: 12 tacos

Ingredients

• 1 -1 1⁄2 lb  halibut
• 1⁄2 cup cornmeal
• 1⁄4 cup all-purpose flour
•  salt and pepper
• 1  tablespoon garlic powder
• 1  tablespoon chili powder
• 4  ounces green cabbage (shredded)
• 4  ounces red cabbage (shredded)
• 1⁄4 cup red onion (julienned)
• 3⁄4 cup  ranch dressing (bottled, package, homemade )
• 1⁄4 cup mayonnaise (I used light)
• 1  tablespoon garlic powder
• 1  teaspoon ground cumin
• 1  teaspoon dill weed
• 1  teaspoon ground pepper
• 2  tablespoons lime juice
•  hot sauce (I use a lot, I like it spicy)
• 1 1⁄2 tablespoons  jalapenos (minced)
• 12  corn tortillas

Directions

1. For breading -- In a pie plate mix cornmeal, flour, salt and pepper, garlic powder and chili powder.
2. In a small bowl mix cabbages and red onion. Set aside.
3. For sauce -- In another small bowl (I like to use a pourable measuring cup) mix the Ranch, mayo, garlic powder, cumin, dill, pepper, lime juice, hot sauce and jalapeno.
4. Cut fish into small slices. Roll in breading.
5. Warm a large cast iron skillet over medium heat.
6. Coat the pan with cooking oil.
7. Fry fish pieces until lightly brown on all sides about 4-5 min being careful to not break up the pieces when turning.
8. To serve-- put fish in warmed corn tortillas (I warm mine until slightly crispy on a cast iron pan), spoon some of the sauce over it and top with cabbage mixture. Enjoy!