Fish Tacos

I love fish tacos. I have not made these in a while, but I really do love them and I think they are way better than a lot of fish tacos that you can buy at resturants. You can get as crazy as you want with the toppings - I typically like them a certain way. Incidently, this is the only way that I will eat Tilapia. Not sure why, but I just do not like it any other way.

Serves 4 (one taco each)

• 2 Fresh Tilapia fillets
• 4 corn tortillas
• 1.5 cups Chile Corn Crust (you can buy this pre-made from Central Market or make your own crust using tortilla chips and various spices - I have done both they are equally good one is much simpler)
• Half head of radicchio or red cabbage, shredded
• 1 carrot, julienned
• Chipotle Aioli
• Large handful of Cilantro, chopped
• Avocado Slices
• Olive oil, egg or soy sauce for coating fish
• Shredded cheese of choice *optional

Marinated fish in soy suace - if using for a few minutes. In a small bowl beat an egg, then coat the fish on both sides (after salt properly seasoning the fish). On a plate, spread the crust out and then dip the fish onto the crust, coating well on both sides. Place the fish in a large skillet with heated oil (canola oil poured at least a half inch high), flip after about 2-3 minutes depending on thickness of fish. Remove fish to a plate covered with a napkin to absorb excess grease. Squeeze with a bit of fresh lime juice.

Warm tortillas in oven (laid directly on the rack. Prepare the Chipotle Aioli (garlic mayo, chiptole peppers in adobo, lime juice in a food processor) and put into a small bowl. Into individual bowl, place radicchio, carrots, avocado slices, cilantro and shredded cheese if using (I don't like mine with cheese but feel free).

Build taco as you wish and enjoy (the fish will be divided into two pieces per filet).

I like to serve this with black bean corn salsa.