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 Pillsbury BEST® All Purpose Flour

1/4      cup yellow cornmeal

1         can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

6         tablespoons Crisco® Pure Canola Oil

1 1/2   tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped

1/2      teaspoon salt

1/4      teaspoon McCormick® Black Pepper

1/2      cup salsa

1/2      cup sour cream

1 1/2   cups shredded cabbage

 

DIRECTIONS

 

1 Heat oven to 200°F. 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. 2 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-inch round. 3 In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the 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. 4 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. 5 In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. 6 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.