Fish Tacos | Oregonian Recipes

Ingredients

• 1 large clove garlic, minced
• 1 canned chipotle chile in adobo sauce, minced
• 2 tablespoons sour cream
• 3 tablespoons mayonnaise
• Pinch granulated sugar
• 1 medium carrot, shredded
• 4 to 6 radishes, halved and thinly sliced crosswise
• 2 tablespoons chopped fresh cilantro
• 2 cups thinly sliced green cabbage
• Salt
• 2 teaspoons lime juice
• 1/4 cup finely ground cornmeal
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili powder or paprika
• 2 teaspoons kosher salt
• 1 1/2 pounds firm white fish fillets (such as tilapia, true cod, lingcod or halibut), patted dry and cut crosswise into 1/2- to 3/4-inch-wide strips
• 3 to 5 tablespoons vegetable oil
• 12 to 16 small corn or flour tortillas, warmed or toasted over gas burner
• Chopped fresh cilantro for garnish
• 1 lime, cut into wedges for serving