Fish Tacos II

Mix flour with salt and pepper in a shallow dish. Pat the red snapper fillets dry with paper towels and dredge both sides evenly in the seasoned flour, shaking off excess.

Heat oil for frying in a large skillet over medium-high heat until shimmering.

Working in batches to avoid crowding, carefully place floured fillets into the hot oil and fry until golden brown and cooked through, approximately 3-4 minutes per side.

Transfer fried fish to a paper towel-lined plate to drain excess oil and let cool slightly.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap them in a damp cloth and heat in the microwave for 1 minute.

Break the cooked red snapper into bite-sized pieces with a fork.

Pit and slice the ripe avocados into thin strips.

Assemble each taco by placing a warm tortilla flat, adding shredded cabbage as a base, then topping with flaked fish, diced tomatoes, avocado slices, and a dollop of Zesty Guacamole.

Serve the tacos immediately while the fish is still warm.