Fandango Fish Tacos

Ingredients

• 1  avocado sliced
• 8  corn tortillas warmed
• 16 ounce cornstarch 
• 4 servings crème fraîche sour
• 1 bunch cilantro leaves fresh
• 3 cups iceberg lettuce shredded
• 1  lime cut in half
• 1  lime cut into 8 wedges
• 4 servings roasted habanero salsa 
• 4 servings salsa de tomate verde 
• 4 servings vegetable oil 
• 2 pounds fish fillet whole cleaned

Equipment

• paper towels
• oven
• roasting pan

Directions

1. Rinse fish, and pat dry.
2. Cut 1/2-inch-deep vertical slits on each side, about 1 inch apart. Rub lime halves thoroughly on inside and outside of fish.
3. Dredge fish in cornstarch; hold by the tail, and shake to remove excess.
4. Pour oil to cover in a large skillet or roasting pan; heat to 350 over medium-high heat.
5. Fry fish for 8 to 10 minutes on each side.
6. Drain on paper towels.
7. Transfer fish to a platter; arrange lettuce and next 3 ingredients around fish.
8. Serve immediately with remaining ingredients.
9. Note: We tested with red snapper, but you can substitute striped bass. Instead of frying, you can bake the whole fish for 40 minutes at 35
10. Omit dredging fish in cornstarch.