Prep Time: 20 minutes
Cook Time: 2 minutes
Prep Time: 15 minutes
Cook Time: 7 minutes
Orange roughy fillets get awesome flavor from House-Autry Seafood Seasoned Breading Mix and chipotle peppers in adobo sauce, making them a great filling for tacos.
- 4 ounces House-Autry Seafood Seasoned Breading Mix
- 1 pound orange roughy fillets
- 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
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 Seasoned Breading Mix; coat fish evenly by rolling in breading mix 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.
Products used in this recipe:
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