Fish Tacos with Chipotle Crema

Ingredients

• 10 oz white fish fillets (cod or tilapia)
• 6 flour or corn tortillas
• 2 cups shredded cabbage
• 2 chipotle peppers in adobo
• 1/2 cup sour cream or Mexican crema
• 2 lime
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil
• 1/4 cup fresh cilantro(optional)
• 1/2 tsp salt

Instructions

1. 1

   Pat the fish fillets dry and season both sides with chili powder, cumin, garlic powder, and half the salt. Dredge lightly in flour, shaking off excess.

2. 2

   Make the chipotle crema: blend or finely mince the chipotle peppers, then stir into the sour cream with the juice of 1 lime and a pinch of salt. Set aside.

3. 3

   In a bowl, toss the shredded cabbage with the juice of the remaining lime, a pinch of salt, and the cilantro if using. Let it sit while you cook the fish.

4. 4

   Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook the fish 3-4 minutes per side until golden and it flakes easily with a fork. Work in batches if needed, adding the remaining oil. Total cook time about 8-10 minutes.

5. 5

   While the fish cooks, warm the tortillas in a dry skillet or directly over a low flame for 30 seconds per side. Wrap in a clean towel to keep warm.

6. 6

   Flake the fish into large pieces. Assemble tacos: fill each tortilla with fish, top with cabbage slaw, and drizzle with chipotle crema. Serve immediately with extra lime wedges.