Prep Time: 20 minutes
Cook Time: 13 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:
See what House-Autry does year-round to assist disabled veterans and active servicemen and women with our charity partner Military Missions in Action.
Join the House Mailing list to receive our Southern Crafted Newsletter every month. Get news, updates, and special House-Autry promos.
HATV features our how-to videos and video recipes. Learn more about House-Autry or learn how to make a great new dish!