*oil for frying,
8 - 12corn tortillas,
1bagAngel Hair Coleslaw,
1/2c. each:Crema Mexicana (sour cream) and mayonnaise,
1lime, squeezed for juice,
2tsp.fajita or Mexican-style seasoning,
1Wash fish and pat dry. Season with salt. Place oil in a large skillet (about 1-inch deep) or deep fryer (follow manufacturers' directions) and heat to 360°F.
2Beat egg; stir in beer and flour until just blended. Coat fillets lightly with additional flour; dip quickly in batter, and place carefully in hot oil; cook 2 to 3 minutes per side or until golden brown.
3Combine sauce ingredients (add lime juice to taste).
4Heat tortillas in a large skillet.
5Cut fillets in half. Place in tortillas; top with coleslaw and a spoonful of sauce.
No Nutritional Information Available