Cornmeal-Crusted Fish Tacos with Avocado Tartar Sauce by Rochelle

What you'll need:

2 firm white fish fillets
1 avocado
2 cups cornmeal
1 lime
salt & pepper
chili powder
chipotle chili puree
taco sized flour tortillas
1 egg
tartar sauce

For garnish:
grilled corn, cut off the cob 
shredded red cabbage
shredded cheese (I used chipotle white cheddar)
sour cream

For The Fish:
1. Cut the fish fillets into strips and put in bowl. To the bowl, add the juice of one lime, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 tablespoon of fresh, chopped cilantro. Stir to coat. Set aside.
2. On a plate, put cornmeal, 1 teaspoon of salt, pepper, 1 tablespoon of cumin, 1 teaspoon of paprika, and 1/2 teaspoon of chili powder, and mix together. In a bowl, add 1 egg and 1/4 cup of milk and whisk together.
3. Preheat oven to 375˚ F.
4. Dip fish pieces in cornmeal, egg wash, then cornmeal. Place on baking sheet lined with foil with room between each piece of fish. Refrigerate 10 minutes, then bake 10 minutes or until fish is crunchy and flaky.

For Avocado Tartar Sauce:
1. In a bowl, add 1/2 avocado, mushed up, and 1/4 cup prepared tartar sauce (or mayonaise). Add the juice of 1 lime, 1/2 teaspoon of salt, a couple dashed of cumin, and 1/2 teaspoon of chipotle pepper puree. Mix together.

To Assemble:
Spread 1 tablespoon of sour cream on tortilla. Top with red cabbage, cornmeal fish, corn, shredded cheese, chopped cilantro, diced avocado, and lime juice.