Ingredients

1/2 cup flour
1 teaspoon seasoning salt
1 teaspoon white pepper
1 1/2 pounds firm-fleshed whitefish, sliced 1/4-inch thick
2 tablespoons olive oil
12 flour tortillas
1/2 cup cilantro

Veracruz Sauce:
4 tomatillos, peeled and finely diced
2 red tomatoes, finely diced
6 green olives, thinly sliced
2 tablespoons capers
2 teaspoons olive oil
2 teaspoons cilantro, chopped
1 teaspoon fresh lemon juice

Directions

Combine flour, seasoning salt and pepper; coat fish with seasoned flour.

Heat olive oil; saute fish until golden brown. Divide fish into 12 portions and place a portion on one half of each tortilla. Roll tortillas up and cover with Veracruz Sauce. Garnish with cilantro.

For sauce, combine all ingredients; refrigerate for 2 hours before serving. Makes 6 servings.

Each serving contains 426 calories; 15 gm fat; 506 mg sodium; 33 mg cholesterol.