Fish Tacos Baja-Style

1 pound firm white fish, such as cod

¾ cup flour

1 tablespoon paprika

½ teaspoon cayenne pepper

8 flour tortillas

1 cup shredded white cabbage

1 cup shredded red cabbage

Baja Cream Sauce

2 tablespoons Miracle Whip

4 tablespoons sour cream

1 teaspoon ground chipotle chile

1 teaspoon ground ancho chile

2 tablespoons fresh lime juice

Zest from 1 lime

Cut fish into 1½-by-½- inch pieces.

Combine flour, paprika, and cayenne pepper in a shallow dish. Dredge fish pieces in flour mixture.

Heat oil in a deep pan to about 350 degrees. Deep fry the fish until cooked through and nicely browned; remove to a paper towel-lined plate and season immediately with sea salt.

For the sauce: Mix all the sauce ingredients together; refrigerate until ready to serve.

In a large bowl mix together the 2 cabbages.

Heat flour tortillas; I “grill” them over the gas stove, but you can also warm them in the oven or microwave.

Assemble taco by placing cabbage on the tortilla, add a tablespoon of Baja sauce and top with the fried fish. Squirt with fresh lime and serve.

Serves four.

Cook’s notes: I think this represents me as I love to travel. I’m always trying new things, and I try to replicate them at home when it’s a good dish. Back in 2003 I visited Cabo and had my first fish taco on the beach. I tried to duplicate it the best I could.

Glenn Sasveld, Naperville