1 lb. fresh tilapia fillets
3 limes (I used Thrive Limeade powder instead--a tsp. or so should be enough.)
1/2 cup mayonnaise
1 t. chili powder
2 T. olive oil
1/3 cup all-purpose flour
1/2 t. salt
8 6-inch flour tortillas
1 cup shredded angel hair cabbage (I prefer it thin)
1/4 cup shredded carrots
1 jalapeno or serrano pepper, thinly sliced
1. Rinse fish and pat dry. Cut into 1-inch pieces.
2. For lime sauce, juice two of the limes into a bowl (cut your 3rd lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in this. Set remaining sauce aside.
3. In a medium to large skillet, heat oil over medium heat. Combine flour and salt in a shallow dish. Work with about 1/3 of the fish chunks at a time, toss them in the flour and add to hot oil. Cook for 2-4 minutes or until fish flakes easily, turning to brown evenly. Add more oil as needed. Drain fish on paper towels.
4. Wrap tortillas in paper towels (loved this. worked great!); heat in microwave oven for 30 seconds. Top tortillas with fish, cabbage, carrots and jalapeno. Drizzle with Lime Sauce. Serve with lime wedges.
NOTES: Add lime juice to mayo gradually and to taste. Thrive Limeade powder is available seasonally, so may not be listed on my consultant site.