Fish Tacos

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Any firm, meaty fish will do for this recipe: try cod, mahi-mahi or grouper. And if you like your food a little spicier, try breading it with House-Autry Medium Hot Breader.

Servings:

Approx. Prep Time:

15 min.

Approx. Cook Time:

7 min.

Ingredients

4 ounces Seafood Breader

1 pound orange roughy filets

2 cups purple cabbage

2 limes - zested and juiced

8 corn or flour tortillas

1 cup mayonnaise

1 cup sour cream

2 *chipotle peppers in adobo sauce

Salt and pepper to taste

Directions:

Preheat oven to 350°F. Wrap tortillas in aluminum foil and warm while fish is frying. Cut cabbage into long strips; set aside. Preheat oil in deep fryer to 365°F or 1/8-inch oil in skillet to medium high. Cut fish into strips; moisten with water and half the lime juice; shaking off excess. Add zest to House-Autry Seafood Breader; coat fish evenly by rolling in breader on a plate. Fry until golden brown.

For Chipotle Crema: Combine the mayonnaise, sour cream, chipotle peppers and remaining lime juice in a blender or food processor. Blend until smooth; salt and pepper to taste. Refrigerate until ready to use.

*Chipotle peppers are simply jalapeno peppers that have been smoked. You can find them canned in adobo sauce in the Latino section of your local grocery store.

To Serve: Place fish on warm tortilla; top with cabbage and a drizzle of crema.

Meal Suggestions:

Serve with some fresh guacamole, Monterrey jack or queso blanco cheese and your favorite salsa. Or, try this recipe for Cucumber Salsa. Combine 1 large English cucumber - peeled and diced, 1/2 red onion - diced, 4 Roma tomatoes - seeded and diced, 1 jalapeno pepper - seeded and minced, the juice of a lime, 1/2 bunch fresh cilantro - chopped, and some salt and pepper to taste. Very refreshing!!