Baja Fish Tacos | Searching4Zen

Ingredients

• Juice of one lime
• 1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
• 1/4 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon chile powder
• 1 1/2 teaspoon crushed dried oregano leaves
• 1 teaspoon dried cumin powder
• 1/2 teaspoon salt
• Canola oil for frying
• 8 7″ corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
• 2 cups green cabbage, shredded
• Quartered limes
• Purchased or homemade salsa
• Sliced avocado
• 1/2 cup reduced-fat sour cream
• 1-2 chipotle chilies in adobo, minced
• Juice of 1/2 lime
• Dash of sugar
• Salt to taste
• For Chipotle Cream, stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead.)
• Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl.
• To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
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• BBQ
• Easy
• Fast
• Fish