Zesty Lime Fish Tacos

I love how simple and fresh this taco looks. I'm not a big fan of fish but this award winning Pillsbury recipe could change my mind!

Zesty Lime Fish Tacos

Ingredients:

1 lb tilapia fillets (about 4)

1/2 cup fresh lime juice (2 to 3 limes)

3 cloves garlic, finely chopped

1/4 cup all purpose flour

1/4 cup yellow cornmeal

1 can (16.3 oz) Pillsbury grands homestyle refrigerated buttermilk biscuits (8 biscuits)

6 tablespoons canola oil

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

Directions:

Heat oven to 200 degrees Fahrenheit. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the 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 biscuits into flour mixture, then press or roll into 6 to 7 inch round. In 12 inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuits 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.