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Instructions |
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Combine flour, cumin, chili powder and cayenne pepper in a pie plate. Dip fish in beaten eggs, dredge in flour mixture.
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In large skillet saute fish in hot oil over medium-high heat 4 to 6 minutes on each side or until fish flakes with a fork. Drain on paper towels and flake fish.
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Combine fish pieces, tomatoes and lime juice in medium bowl. Divide mixture onto center of each tortilla and fold tortilla over to completely enclose filling. Spray large skillet with cooking spray. Cook 1 or 2 quesadillas at a time on medium-high heat 2 to 3 minutes on each side until crisp and lightly browned.
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Cut each quesadilla into thirds. Serve warm with salsa and sour cream if desired.
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Originally Submitted
7/25/2011
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