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

Watch how to make this recipe.

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:

IDEAS YOU'LL LOVE

Tuna Meatballs

Recipe courtesy of David Rocco

Zesty Lime Fish Tacos

Recipe courtesy of Kellie White

Fish Tacos

Recipe courtesy of Chuck Hughes

Fish Tacos

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c