Ingredients

1. 8 flakey white fish filets (~1/2 lb)
2. Olive Oil
3. Flour
4. Salt & pepper
5. 8 Flour tortillas
6. Rice wine vinegar
7. Cole slaw

For Taco Cream Sauce:

1. 1 cup sour cream
2. 1/2 cup mayonnaise
3. 1/2 tsp chili powder
4. 1/2 tsp garlic powder

Preparation

Heat griddle and sauté flour coated fish until golden brown (approx. 2 minutes each side for 1/2 inch filet). Let rest for 10 minutes while warming the tortillas and preparing stuffings.

Serve each fish filet atop warmed flour tortillas.

Stuff the taco with Cowboy Caviar, taco cream sauce, and cole slaw that has been lightly coated with rice wine vinegar.