Fish Tacos with Key Lime Mustard Sauce

Pico de Gallo Topping Ingredients

• 4 ripe Roma tomatoes, diced
• 1 firm but ripe avocado, cubed
• 4 tbsp red onion, chopped
• 4 tbsp cilantro, roughly chopped (optional)
• 1/3 cup Floribbean Key Lime Mustard Sauce

Mix all Pico de Gallo Topping ingredients in a bowl. Refrigerate while you prepare the tacos to let the flavors meld.

Taco Ingredients

• 4 tilapia fillets, sliced lengthwise to create "fish sticks"
• 8 small taco-sized flour or corn tortillas
• 1/2 cup cornstarch
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Dash of cayenne pepper (optional)
• Salt and pepper
• 1 cup shredded lettuce
• Cooking oil such as canola or sunflower

Instructions

1. Wrap tortillas in a foil envelope and warm in a 250°F oven.
2. Pour cooking oil in a fry pan about 1/4" deep. Heat over medium heat until shimmering.
3. In a 9x9 pan, season and mix cornstarch with garlic powder, onion powder, cayenne, salt, and pepper. Dredge each fish stick in the batter.
4. When the oil is hot, fry the fish sticks in batches, cooking for about 3-4 minutes on each side until the batter is golden. When both sides are done, move the fish sticks to a plate lined with paper towels.
5. Assemble the tacos. Place two warm tortillas on each dinner plate, place a fried fish filet in the center, sprinkle with shredded lettuce, and spoon pico de gallo on top.
6. Serve with extra Floribbean Key Lime Mustard Sauce as needed.