Connor's Favorite Fish Tacos

Fish tacos with Saffron-Ancho-Lime Dressing

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 cup light mayonnaise
• 3 garlic cloves, grind into paste
• a pinch of saffron, crushed and soaked in 1 tablespoon warm water for 5 minutes
• 1/2 teaspoon ancho chili powder
• 2 tablespoons freshly squeezed lime juice
• 1 pound cod filets, cut into thin strips
• 2 medium ripe avocados, peeled, pitted and cut lengthwise
• 1/2 cup fresh cilantro
• 1/2 small head cabbage, finely shredded 
• 1 quart oil, for frying
• 1 package corn tortillas (about 8)

Directions:

• In a large bowl, combine flour, cornstarch, cumin, oregano, garlic powder, salt and pepper until well mixed. Add fish strips into the flour mixture and toss until well coated in flour. 
• In a medium bowl, combine mayonnaise, garlic paste, saffron (with water), ancho chili powder and lime juice. Mix until well blended.
• Heat oil in a fryer to 375 degrees F. Fry the fish until they turn crisp and golden brown. 
• To serve: Place the shredded cabbage, avocado strips, fried fish, cilantro and the dressing on a corn tortilla.