I’ve never tried tilapia. Never had the desire, even though I know I should get more fish into my diet. But this recipe in the Dinner Made Easy category of the Pillsbury Bake-Off might get me to give it a try. It was concocted by Kellie White of St. Louis, Mo.
Zesty Lime-Fish Tacos
Heat oven to 200 degrees. Using 1 pound tilapia fillets (about 4), cut each lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons lime juice and 3 cloves garlic, finely chopped. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix ¼ cup all-purpose flour and ¼ cup yellow cornmeal. Separate one 16.-3-ounce can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
In 12-inch nonstick skillet, heat 1½ tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1½ tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, 1½ tablespoons finely chopped chipotle chiles in adobo sauce (from a 7-ounce can), ½ teaspoon salt and ¼ teaspoon pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In small bowl, mix ½ cup salsa, ½ cup sour cream and another 1 tablespoon lime juice.
Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.