Fish Tacos? Yes, Please.

Fill a large heavy bottomed pan over medium heat to about 1/4 full of corn oil.

While the oil is heating, put the flour and breadcrumbs into separate shallow dishes. Break the eggs into another shallow dish and beat.

Cut the fish into 1-inch wide strips. Dip them into the flour then into egg, and coat them well with the breadcrumbs.

Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels and season with salt.

Turn the heat to medium high and fry the corn tortillas in the same oil until desired crispness.

Thinly slice the cabbage into strips. Dice jalapeño. Mix sour cream and Tapatío sauce to taste. Slice lemons, and pluck the leaves of cilantro off of the stalk.

Place fish into corn tortilla, top with cabbage, jalapeño, sour cream/Tapatío mixture and sprinkle with cilantro.

Enjoy!