Recipe courtesy of Kellie White
Total:
30 min
Active:
15 min
Yield:
8 tacos
Level:
Easy

Ingredients

  • 1 pound tilapia fillets (about 4)
  • 3 cloves garlic, finely chopped
  • 1/2 cup fresh lime juice (2 to 3 limes)
  • 1/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 (16.3 oz) can Pillsbury(R) Grands!(R) Homestyle refrigerated buttermilk biscuits (8 biscuits)
  • 6 tablespoons canola oil
  • 1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped
  • Salt and freshly ground black pepper
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cabbage

Directions

Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.

On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds. 

In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean. 

Heat the same skillet over medium-high heat. 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. 

In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice. 

Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Categories:

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