Ingredients:

10-15 small fish fillets, (suggested fish – crappie, bluegill, yellow perch)
1 can spray-on olive oil
1 cup bread crumbs
1 cup milk
Garlic powder
Salt
½ package Taco Seasoning Mix
Package of small, soft, white corn tortillas

Baja sauce:
½ cup mayonnaise
½ cup plain yogurt
¼ cup chopped fresh cilantro
2 Tbsp lemon juice
½ package Taco Seasoning Mix
2 Tbsp salsa

Toppings:
Chopped tomato
Shredded cabbage

Directions:

Preheat oven to 375°F. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, ½ of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown and slightly crispy.

While fish is baking, mix together in a separate bowl, all ingredients for the Baja sauce. Place in refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds. Assemble tacos by adding 2-3 fillets, shredded cabbage, and Baja sauce to each tortilla. Top with chopped tomato and serve.

Submitted by Scott Fuqua