Fish Tacos                                                                   Fish Tacos
Deliciously different!

1 egg
2 tablespoons water
1 package (1 ounce) Lawry's Taco Spices & Seasonings, reserving 1 teaspoon
3 tablespoons flour
1 pound white seabass, cut in 1-inch x 4-inch pieces
Vegetable oil for frying
2 cups shredded cabbage
1/4 cup sour cream
8 corn tortillas
Salsa

In shallow dish, combine egg and water; blend well. In an other shallow dish, combine Taco Spices & Seasonings (less 1 teaspoon reserved for cabbage) and flour. Pat fish dry, dip in egg and then dredge in seasonings. In large skillet, heat oil over medium-high heat until hot. Fry fish about 3 minutes or until lightly browned, turning once during cooking; set aside. In small bowl, combine sour cream and reserved Taco Spices & Seasonings; add cabbage. Toss to blend well. Spoon fish into warmed tortillas; top with cabbage and salsa.