Lime Fish Tacos Recipes

Steps:

• Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
• On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
• In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
• Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
• In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
• Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.