Try this fun variation on fish tacos with buttery, flaky biscuits in place of tortillas.
These tacos are so overwhelming that I have no idea where to start. Seriously. The best tacos in my life. No joke. If I could, this is what I would eat every. single. Day. It’s a buttery base for the tortilla, filled with zesty lime tilapia bursting with chipotle flavor and topped off with fresh mango salsa drizzled with chipotle cream. You’re not dying yet? Just looking at the photos makes me want to eat fish tacos!
That’s what the food blogger has to deal with. You can’t eat something you just made, so you have to post it. Ugh.
These tacos, as I have said, are the best. Bev came up with a biscuit base that is buttery, fluffy, and just thick enough to hold the tacos. After I finish writing this post, I will likely have to make an emergency grocery trip so I can cook this dish again tonight.
INGREDIENTS
- Two tablespoons of chopped chipotle chilies in adobo, divided
- 1/2 cup sour cream
- Half a cup of freshly squeezed lime, divided
- Cut 1 pound of tilapia into strips
- Three cloves garlic, minced
- Buttermilk biscuits in a 16-ounce can, ready to bake
- Olive oil
- To taste, add Kosher Salt and freshly ground Black Pepper
- For serving, shredded cabbage
- Mango salsa for serving
- Avocado diced for serving
DIRECTIONS
Preheat the oven to 200 degrees F.
Combine one tablespoon of chipotle chilies, one tablespoon of sour cream, and one teaspoon of lime juice in a small bowl. Set aside.
Combine the tilapia with the remaining seven tablespoons of lime juice in a large mixing bowl. Set aside.
Press or roll each biscuit to a 6- or 7-inch diameter round on a lightly dusted surface.
Over medium heat, heat olive oil in a large pan. Add one biscuit at a time and cook for about a minute on each side until golden brown.
Add to the skillet the remaining one tablespoon of chipotle chilies, the tilapia mix, and salt and pepper to taste. Cook, stirring frequently, until the fish flakes easily with a utensil, about 5 minutes.
Assemble the fish by dividing it among the biscuits, and then garnish it with avocado, cabbage, mango salsa, and chipotle cream.