1/2 cup yellow masa corn flour or all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon smoked paprika or chipotle powder if you like it spicy
2 teaspoons garlic powder
1 1/2 pounds snapper, tilapia, catfish or another type white fish fillet
3 to 4 tablespoons vegetable oil
9 to 12 small warm corn tortillas
1/2 cup fresh chopped cilantro leaves
1 1/2 cups sour cream or plain Greek yogurt
1 teaspoon chili powder
3 to 4 cups shredded romaine lettuce or cabbage
Pico de Gallo or salsa (optional)
Combine the flour and spices in a pie plate or shallow container. Pat the fish dry, then dredge it lightly in the flour mixture.
Heat the oil in skillet over medium-high heat. Add the fish to the pan. If cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden brown and the fish is opaque and flakes apart.
Transfer the fish to a plate and flake into large chunks. Whisk together sour cream or yogurt with chili powder, a pinch of salt and juice from 1 fresh lime to thin it out a bit. Serve the fish pieces in tortillas with a little romaine lettuce or cabbage, a little cilantro, a drizzle of the sour cream or yogurt sauce, lime wedges and my Pico de Gallo or salsa on the side.
To heat the tortillas you can place one-by-one in a heavy, dry pan, until soft and warm. Wrap them in a clean towel as you go to keep warm. You can also wrap them in a clean dish towel and warm them in the microwave for a few seconds.