Biscuit Lime Fish Tacos

1. 1

   1. Preheat the oven to 200 F.

2. 2

   2. In a small bowl, combine 1 tbsp. chipotle chiles, sour cream and 1 tbsp. lime juice; set aside.

3. 3

   3. In a large bowl, combine the tilapia, garlic and remaining 7 tbsp. lime juice; set aside.

4. 4

   4. On a lightly floured surface, press or roll each biscuit into a 6 or 7-inch round.

5. 5

   Heat olive oil in a large skillet over medium heat. 5. Add a biscuit, one at a time, and cook until golden brown and cooked through, about 1 minute per side; keep warm in oven.

6. 6

   6. Add the tilapia mixture, remaining 1 tbsp. chipotle chiles, salt and pepper, to taste, to the skillet. Cook, stirring occasionally, until fish flakes easily with a fork, about 5 minutes.

7. 7

   7. To assemble, divide the fish among the biscuits and garnish with the cabbage, mango salsa, avocado and chipotle sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.