Zesty Lime Fish Tacos
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
55
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Tilapia Fillet (about 4)3 cloves
Garlic (finely chopped)1 cup
All-Purpose Flour1 cup
Yellow Cornmeal6 tbsps
Canola Oil1
Salt1 cup
Salsa1 cup
Sour Cream1.5 cups
Cabbage (shredded)Directions:
1
Heat the oven to 200 degrees F
2
Cut each fish fillet lengthwise into 4 strips
3
In shallow glass dish, mix garlic and 7 tablespoons lime juice
4
Add the fish strips to the mixture and turn to coat
5
Let stand while preparing the biscuits
6
On a work surface, mix the flour and cornmeal
7
Separate the dough into 8 biscuits
8
Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds
9
In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat
10
Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through
11
Place on a cookie sheet and keep warm in the oven
12
Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch
13
Wipe the skillet clean
14
Heat the same skillet over medium-high heat
15
Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork
16
In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice
17
Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds
18
Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture
19
Fold the biscuit rounds in half over filling
20
Serve with any remaining salsa mixture
21
Garnish with lime wedges, if desired