Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat. 35
firm, white, eg. red snapper
corn tortillas (6-inch)
Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
Serve with tartar sauce or salsa and fresh cilantro, if desired.
Yield: 8 tacos