Fish Tacos

Cream Sauce:
1/3 c mayo
1 tbs Worcestershire sauce
1 tsp fresh lime zest
2 tbsp fresh lime juice
salt and pepper
1/4 c cilantro minced
1 green onion thinly sliced (white and light green part only)

Tacos:
1 c flour
1 tsp salt
1 lb fresh tilapia cut into 5" x 1/2" strips
2 c finely shredded cabbage
Avocados (optional)
2 tbsp Worcestershire sauce
1 tbsp garlic
Fajita size tortillas

Place cut fish into bag with worcestershire, garlic, salt and pepper. Refrigerate for 20 min ro 4 hours. Flour fish and tap off excess. Heat 1 inch of oil in large pot over med -high heat (350*). Fry fish for 4 - 6 min until golden brown. Transfer to a paper towel.
Layer cabbage, avocados, fish, and sauce in a tortilla. Serve with lime wedges.