http://www.rachaelraymag.com/recipes...s/article.html

Baja Fish Tacos

Teri Tsang

From Every Day with Rachael Ray
February 2007

FOUR SERVINGS
Prep Time: 30 min
Cook Time: 20 min

INGREDIENTS:
2 cups shredded red cabbage
1/4 cup coarsely chopped cilantro
1/4 cup plus 3 tablespoons red salsa
Salt
1/3 cup sour cream

2 cups cornmeal
3 large eggs
1 pound cod, cut crosswise into 1/2-inch thick slices
Vegetable oil, for frying
Eight 6-inch soft corn tortillas

DIRECTIONS:
1. In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and
salt to taste. In a small bowl, stir together the sour cream and
remaining 3 tablespoons salsa. Set both aside.
2. In a shallow dish, whisk together the cornmeal and 1 tablespoon
salt. In another shallow dish, beat the eggs with a fork. Coat the
fish slices in the cornmeal, then in the egg, then in the cornmeal
again, and place on a plate.
3. In a medium cast-iron or other heavy skillet, pour the oil to a
depth of 1 1/2 inches and heat over medium heat until the surface
ripples, about 2 minutes. Add about a third of the fish slices to the
skillet and cook, turning once, until golden, 3 to 4 minutes. Transfer
with a slotted spoon to a paper-towel-lined plate. Repeat with the
remaining fish slices.
4. In a large skillet, warm the tortillas on both sides over high
heat. Spread about 1 teaspoon sour cream sauce on a tortilla, then top
with a few pieces fish and heaping spoonful of the slaw and fold over.
Repeat with the remaining tacos.