Preheat oven to 400°F. Combine House-Autry Southern Baked for Chicken and House-Autry Spicy & Hot Breader in a large resealable plastic bag. Cut fish into strips; moisten slightly with lime juice and toss into baggie. Seal and shake to evenly coat fish in breader. Shake off excess breader from fish and discard remaining breader. Place fish on a foil lined baking sheet and bake for 5-7 minutes, or until cooked through.
Meanwhile, chop cilantro, slice avocados (coat with a squeeze of lime and salt), quarter tomatoes and shred cheese. Heat tortillas: either place on a plate, cover with a moistened paper towel and microwave for about 30 seconds; or warm individually in a skillet over medium high heat. This will make them slightly crispy.
To serve: Set out all ingredients and let family and friends assemble their own tacos using their favorite toppings. Tacos are fresh and tasty.
*Any firm, meaty fish will do for this recipe: try cod, mahi-mahi or grouper.
