Post by JJ Judkins on May 4, 2011 18:23:13 GMT -6
* Exported from MasterCook *
Zesty Lime Fish Tacos
Recipe By :
Serving Size : 8 Preparation Time :0:40
Categories : Fish Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fish fillets -- tilapia fillets (about 4)
1/2 cup fresh lime juice -- (2 to 3 limes) divided
3 cloves garlic -- finely chopped
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 can refrigerated biscuits -- Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits) (16.3 oz)
6 tablespoons Canola Oil -- divided
1 1/2 tablespoons chipotle chiles in adobo sauce -- (from 7-oz can) finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6 to 7" round.
In 12" nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side, or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired. Yields 8 tacos.
Zesty Lime Fish Tacos
Recipe By :
Serving Size : 8 Preparation Time :0:40
Categories : Fish Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fish fillets -- tilapia fillets (about 4)
1/2 cup fresh lime juice -- (2 to 3 limes) divided
3 cloves garlic -- finely chopped
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 can refrigerated biscuits -- Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits) (16.3 oz)
6 tablespoons Canola Oil -- divided
1 1/2 tablespoons chipotle chiles in adobo sauce -- (from 7-oz can) finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage
Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6 to 7" round.
In 12" nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side, or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired. Yields 8 tacos.