2 pounds mahi mahi or other firm white fish
1/4 cup flour
2 teaspoons cumin
Salt and pepper
3 tablespoons olive oil
16 6-inch corn tortillas

Pico de Gallo Ingredients

2 ripe tomatoes, chopped
1 avocado, chopped
1/4 cup red onion, chopped
1 jalapeño, seeded and diced
1 teaspoon fresh lime juice
1/4 cup cilantro, chopped
Salt and pepper to taste


1/2 cup sour cream
1/2 cup cotija cheese, crumbled
1/4 green cabbage, shredded


Cut the fish into 1 to 2 ounce portions. Lightly dust the fish portions in the flour, cumin, salt and pepper.
In a large skillet, bring the olive oil to a medium high temperature, but not smoking.  Fry the fish portions until browned and drain on paper towels.  Keep warm in a 200º oven.  

For the pico de gallo, combine and gently toss all of the ingredients.  Adjust seasonings. 

Microwave four tortillas at a time in a damp paper towel for 20 seconds.  Spoon 3 to 4 ounces of fish onto each tortilla.  Top each tortilla with pico de gallo, sour cream, cotija cheese and shredded cabbage.  Fold in half.

Serves eight.