We love fish at BOM and couldn’t let another summer pass by without sharing our favorite fish taco recipe with all of you. Enjoy!

The BOM Fish Tacos

Ingredients

1 pound of snapper or grouper filets
8 flour tortillas
6 ounces flour
2 large eggs
4 ounces milk
½ cup canola oit
8 ounces shredded cabbage
8 ounces chopped tomato
4 ounces chopped onion
3 tablespoons chopped cilantro
6 ounces chipolte sauce
1 lime, juiced
1 tablespoons ancho chili powder
½ teaspoon salt
½ teaspoon black pepper

4 servings

Directions

• Clean and pat dry filets. Slice filets into ¾ inch wide strips
• Whisk eggs and add milk.
• Combine flour, salt, black pepper. Dip strips in egg mixture, place in flour and shake. Sift extra flour and set aside coated fish strips.
• Combine tomato, onions, cilantro and dash of salt.
• Preheat oil in skillet on medium-high flame.
• Place strips in oil and cook for 5 minutes each side, remove and drain on rack or dry paper towel.
• Clean skillet and place over high flame. Warm tortillas in skillet (no oil) until charred spots appear.
• Place fish strips in tortillas. Top with tomato mixture, shredded cabbage, chipolte sauce, cilantro, and ancho powder.