Fish Tacos

½ pound tilapia, cut into strips

½ cup buttermilk

1 cup white cornmeal

Salt

Vegetable oil for frying

Corn tortillas

Chopped cilantro and pickled jalapeños for garnish.

Place buttermilk in a bowl and cornmeal in a dish. Sprinkle some salt in cornmeal and mix.

Pour oil into a cast iron skillet, about 1 inch deep. Place pan on stove and turn heat to medium to heat oil. Have a cookie sheet with paper towels to drain fish on.

When oil hot, dip fish strips into buttermilk then cornmeal. Shake off excess. Place fish into hot oil and fry until crispy. Remove with tongs and place on paper towel to absorb extra oil.

In another heated skillet or hot oven, heat corn tortillas.

Cilantro-Jalapeno Tartar Sauce

½ cup mayonnaise

½ cup sour cream

2 tablespoons cilantro,chopped

1 ¼ tablespoon pickled jalapeños , chopped

¾ teaspooon salt

Place all ingredients in a bowl and mix.

To assemble:

Place warm tortilla on plate. Put 2-3 strips of fish on tortilla. Spoon tartar sauce over and garnish with cilantro and pickled jalapeños.