- 2 Chilean Hass avocados
- 2 tablespoons lime juice
- 1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
- 1/4 cup flour
- 1/2 teaspoon salt
- Pepper
- 1/4 cup oil for frying
- 2 cups red cabbage, shredded or finely sliced
- 1/3 cup bottled poppyseed dressing
- 1/2 teaspoon salt and pepper
- 4 (8 inch) flour or corn tortillas
- Cilantro
- Cut avocados in half, remove pit, and peel. Cut in chunks and sprinkle with lime juice. Set aside. In medium bowl toss shredded cabbage with poppyseed dressing, salt and pepper. Set aside.
- Mix flour, salt and pepper in a deep plate with a fork. Dredge fish chunks in mixture. In large skillet over medium high heat, heat oil. Add fish chunks, cook until nicely browned on all sides.
- Divide cabbage mixture between tortillas. Top with fish chunks, avocados and garnish with cilantro and additional lime or lemon slices.