Directions

1. In a pie plate combine flour, cumin, chili powder and cayenne. Place beaten eggs in another pie plate. Dip fillets in eggs, then coat in flour mixture.
2. In a large skillet heat oil over medium-high heat. Add fillets; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drain on paper towels.
3. Flake fillets and place in a medium bowl. Add tomatoes and lime juice; gently toss to combine. Spoon mixture into the center of each tortilla; sprinkle with cheese. Fold tortilla over to completely enclose filling.
4. Coat a large skillet with nonstick cooking spray. Cook quesadillas 1 or 2 at a time over medium-high heat 2 to 3 minutes per side or until crisp and lightly browned. Cut each quesadilla into thirds. Serve warm with salsa and sour cream, if desired.