Lou Anne was in Boise and stopped for lunch. She ordered fish tacos and loved them. So when she got home, she tried to make her own. From those efforts, this recipe evolved. We loved it.
For the adobo chipotle sauce
1 1/2 teaspoons sauce from a can of adobo sauce (without seeds or pieces)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon onion powder
Mix all ingredients together in a small bowl. Cover and let rest in the refrigerator for at least one-half hour.
For the filling and tortillas
2 cups shredded cabbage
1/2 cup chopped cilantro
1 large carrot, grated
3 green onions, finely sliced
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons flour
1 pound tilapia
12 corn tortillas
limes, sliced for garnish
Directions
- Mix the cabbage, cilantro, grated carrot, and green onions together in a medium bowl. Set aside.
- In a shallow dish, mix the cumin, garlic powder, chili powder, and flour together. Dredge the fish in the flour mixture. Fry in a small amount of oil until golden brown.
- While the fish is frying, heat the tortillas, six at a time, wrapped in paper towels in the microwave. Heat for one to two minutes at high.
To assemble:
Put two tortillas on each plate. Crumble the fish and divide it between the tortillas. Top with the cabbage salad mixture and then the adobo chipotle sauce. Garnish with limes. Serve immediately.
