Fish Tacos

Ingredients

• 2 small fish fillets with whatever your family's favorite fish is. total weight should be 1 1/2 pounds.) canned
• 0.1 teaspoon cayenne pepper 
• 1 tablespoon chardonnay with it, make it something that you will enjoy finishing your meal!) crisp
• 2 cups masa such as maseca
• 0.3 teaspoon thyme leaves dried
• 1 tablespoon cilantro leaves fresh chopped
• 1 clove garlic minced
• 0.3 tablespoon garlic powder 
• 0.1 teaspoon ground pepper fresh black
• 0.1 teaspoon ground pepper white
• 0.3 teaspoon ground pepper fresh black
• 1  jalapeno 
• 1  lime fresh
• 1 tablespoon juice of lime fresh
• 0.3 cup mayonnaise 
• 0.3 tablespoon onion power 
• 0.3 teaspoon oregano dried
• 2  plum tomatoes 
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 0.1 teaspoon paprika smoked
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon vegetable oil 
• 0.3 cup water room temperature
• 1 small onion yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• mixing bowl

Directions

1. Watch how to make this recipe.
2. Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces.
3. Cut the tomatoes into 1/8- by 1/8-inch pieces.
4. Cut the lime in half and squeeze the juice into the mix.
5. Add the salt and pepper.
6. Let all the ingredients sit and marinate for at least 30 minutes.
7. Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
8. Place the corn flour in a mixing bowl.
9. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side.
10. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes.
11. Remove from the heat and stack with paper towels in between each tortilla.
12. Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
13. Cut your fresh fish into small cubes about 1/4- by 1/4-inch.
14. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning.
15. Heat the oil in a pan over medium-high heat.
16. Add the fish to the pan and saute for 1 minute.
17. Add the garlic to the pan and continue to saute for about 45 more seconds.
18. Add the wine and cilantro. Finish cooking about 1 more minute.
19. Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo".
20. Serve 3 per plate. Enjoy!