Pan Fried Grouper Tacos with Chipotle Sour Cream

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.