Fish Tacos   Pan fried fish tacos with pico de gallo salsa. Preparation Time : 10 mins Cooking Time : 15-20 mins Ingredients: 1 1/4 lb. mild white fish (we used tilapia for this recipe) 8 corn or flour tortillas 8 leaves romaine lettuce 4 tbsp flour 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp salt 2 cups cooking oil Method: Preparation In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well. Rinse and dry the 8 leaves of romaine lettuce. Cut the fish into 2” to 3" pieces. Coat the pieces of fish in the flour mixture and set aside. In a large frying pan heat the cooking oil to medium hot. Fry the fish for about 3 minutes per side. Place the cooked fish on a plate covered with paper towels to absorb the excess oil. Heat the tortillas in a frying pan or comal. Serving On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish. Top with a spoonful of pico de gallo and serve with a halved lime on the side.