Fish tacos with serrano pepper white sauce recipe

Ingredients

• 1 serrano pepper
• ¼ cup yogurt
• ¼ cup mayonnaise
• 1 tsp garlic salt

• ½ pound firm whitefish fillets
• 2 tbsp peanut or corn oil
• salt to taste
• 1 lime
• 4 corn tortillas
• Shredded cabbage to taste
• Diced tomato to taste (optional)
• White sauce to taste

For White Sauce
1. Peel, seed, and mince the serrano pepper. Mix with yogurt, mayonnaise, and garlic salt. Refrigerate for 3 hours.
For Fish Tacos
2. Rinse fish and pat dry with paper towels. Place a skillet over medium-high heat. Once it is heated, add the oil and swirl to coat. Add the fillets, skin-side up. Shake the skillet to prevent sticking. Cook for 3 minutes.
3. Flip the fish over and cook for another 3 minutes. You should see the side of the fish change from translucent to opaque. Remove the fish from the pan and place it skin-side up on a plate. Carefully peel off the skin.
4. Chop the fish into 1" strips and place in a bowl. Sprinkle salt and squeeze the lime over the top of the fish. Toss to coat. Serve in tortillas with toppings and sauce.