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Pan Fried Grouper Tacos with Chipotle Sour Cream

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Level: Easy

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Description

Fish tacos lightly fried in olive oil and topped with avocado, cabbage and cilantro. Smoky chipotle sour cream adds just the right amount of flavor and heat!

Ingredients

  • ½ cups Light Sour Cream
  • ¼ cups Milk
  • 1-½ teaspoon Chipotle Chile In Adobo Sauce, Minced
  • 1 whole Lime, Divided
  • 12 ounces, weight Fresh Grouper Fillets
  • ¼ cups Flour
  • ¼ cups Olive Oil
  • 4 whole Flour Tortillas
  • 1 cup Cabbage, Finely Sliced
  • 1 whole Avocado (peeled, Pitted And Sliced)
  • ⅓ cups Cilantro, Roughly Chopped
  • Salt And Pepper, to taste

Preparation

To make sour cream sauce, combine sour cream, milk, chipotle chiles and juice from 1/2 of the lime in a small bowl. Set aside.

Heat a large skillet over medium heat. Cut grouper into equal size pieces (about 3 pieces per fillet). Place two plates side by side on the counter. In one plate, sprinkle the flour and season with salt and pepper. Coat fish pieces with flour and place on other plate.

Heat oil in a large skillet over medium heat. When oil is hot add some of the fish (don’t crowd the pan—do this in batches) and cook 2-3 minutes per side. Once cooked through, transfer to paper towel lined plate. Repeat with second batch (and third, if needed).

Top tortillas with fish, cabbage, avocado, sour cream mixture, cilantro and freshly squeezed lime juice.

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