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Zesty Lime-Fish Tacos

  • Prep 40 min
  • Total 40 min
  • Ingredients 13
  • Servings 8

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. ...MORE+ LESS-

Bake-Off® Contest 44, 2010
St. Louis, Missouri

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 black pepper
1/2
cup salsa
1/2
cup sour cream
1 1/2
cups shredded cabbage

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Taco
Calories
400
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
4 1/2g
23%
Trans Fat
2g
Cholesterol
40mg
13%
Sodium
860mg
36%
Potassium
270mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
4%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • So Pillsbury is having their annual bake-off contest right now, and I was asked to grab an old recipe from the past. I found these fish tacos wrapped in BISCUITS and nearly lost it.

    A) You already know of my unwavering devotion to the taco.

    B) If you don't already know of the unwavering devotion, sit down.

    C) I have this unwavering devotion to the taco. So unwavering that not even wild llamas wearing plaid skorts could distract me from it.

    D) Actually, stay seated for a sec.

    E) Besides my unwavering devotion to the taco, I also possess a need for my face to rain river miles due to spicy food.

    F) So instead of regular salsa, I opted for habanera salsa.

    G) River miles.

    H) Did I mention these tacos are made with BUTTERMILK BISCUITS?

    I) Let that sink in for a minute. Sinky sank sunk? Okay now stand up and look around at the new possibilities in this life that have opened up to you now that you obtain this biscuit fish taco knowledge.

    J) Amen.

    And we have some tilapia, green cabbage, Pillsbury buttermilk biscuits, chipotle peppers in their adobo sauce, cornmeal, flour, lemons, sour cream and that HAWT salsa. Oh, baby.

    Let the fish get all marinate-y in some fresh lime juice and minced garlic.

    Dump the cornmeal and flour on a work surface and press each biscuit into it.

    Like deez.

    Then you ROLL IT OUT LIKE A DANG TORTILLA.

    Sorry for all the screaming. This just excites me so.

    I mean look at those.

    And look at THOSE. Oh, baby baby.

    Then you whisk up some sour cream and that habanero salsa (or whatever you like!) and a smidge of lime juice. Taste it. Ahmahgah.

    Then you sear up the fish with the juice (it will burn off) and the garlic and the chipotle peppers and whyyyyyy don't I have leftovers?

    Here they are open-faced. Just like my head during the consumption of these darlings.

    Biscuit. Fish. Tacos.

    I can't even believe it either.

    Oh wait yes I can because they're in MAH BAYLAY.

    More about the Bake-Off Contest

    Want to know more? Check out everything about the Bake Off, from this year's entries to when the winner will be announced!

    Bev wants you to know that "baylay" is actually "belly." She's off her meeds today. Go easy on her. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

    What’s your claim to kitchen fame? Share it!
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