Zesty Lime-Fish Tacos

Fresh Pillsbury® Grands!® biscuits fold around seasoned fish fillets topped with kicky salsa in this Bake-Off® recipe that makes an easy gourmet meal in less than an hour.

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Servings 8

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( 162 ) Ratings

162 Ratings

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3 Stars 10%

2 Stars 11%

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Member Reviews ( 47 )

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Bake-Off® Contest 44, 2010

Kellie White

St. Louis, Missouri

ingredients 13
Prep Time 40 min
Total Time 40 min

Ingredients

1: lb tilapia fillets (about 4)

1/2: cup fresh lime juice (2 to 3 limes)

3: cloves garlic, finely chopped

1/4: cup Pillsbury BEST® All Purpose Flour

1/4: cup yellow cornmeal

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

6: tablespoons Crisco® Pure Canola Oil

1 1/2: tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped

1/2: teaspoon salt

1/4: teaspoon McCormick® Black Pepper

1/2: cup salsa

1/2: cup sour cream

1 1/2: cups shredded cabbage

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Directions

1 Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
2 On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
3 In 12-inch nonstick skillet, heat 1 1/2 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 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
4 Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
5 In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
6 Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco

Calories: 400
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 40mg; 40%;
Sodium: 860mg; 860%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% Sugars 6g 6% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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rugreek

report Posted Mar. 26, 2013 6:17 PM

This was great!It's a very easy recipe. Everyone loved it!I used extra garlic. I added extra salsa to the sour cream.I used a coleslaw mix and added cilantro. On the fish I added old bay before I put it in the skillet. I also put Old Bay on some of the biscuits. What a keeper!

DebDaytona

report Posted Mar. 5, 2012 7:03 PM

This was really good, but I never did find "chipotle chiles in adobo sauce". Publix usually has special items i need, but these were not available anywhere. Had to make my own from adobo spice, which defeats the "40 minutes" deal.

khardgrave

report Posted Feb. 11, 2012 8:20 PM

My family loved this recipe and it will now be in my recipe box and prepared frequently. The only thing I did different was use coleslaw mix instead of shredding cabbage. We love it!!

bethpatrick962

report Posted Dec. 13, 2011 11:12 AM

Only thing I really like is the buscuite as a flatbread. The sauce for the fish tacos is way too heavy for the delicate flavors. Need to have a cilantro, lime vinegrette to toss cabbage in, which will accentuate the fish flavors and not hide them.

sweetangelove

report Posted Jan. 9, 2011 5:31 PM

We love fish tacos and these are delish! However, I make them with cod instead of tilapia as it is a good steak like fish with a meatier texture and is budget friendly as well.