Zesty Lime-Fish Tacos

  46 reviews
  • 40 min prep time
  • 40 min total time
  • 13 ingredients
  • 8 servings


lb tilapia fillets (about 4)
cup fresh lime juice (2 to 3 limes)
cloves garlic, finely chopped
cup Pillsbury BEST® All Purpose Flour
cup yellow cornmeal
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
tablespoons Crisco® Pure Canola Oil
1 1/2
tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped
teaspoon salt
teaspoon black pepper
cup salsa
cup sour cream
1 1/2
cups shredded cabbage


  1. 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. 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. 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. 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. 5 In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
  6. 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

Recipe Step Photos

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