Zesty Lime Fish Taco Recipe

Need an easy dinner idea? Try this lime fish taco recipe.

| July/August 2010

Zesty Lime-Fish Tacos

Zesty Lime-Fish Tacos

courtesy 44th Pillsbury Bake-Off Contest

Fresh Pillsbury Grands! biscuits fold around seasoned fish fillets topped with kicky salsa in this Zesty Lime-Fish Tacos recipe that makes an easy gourmet meal in less than an hour. This fish taco recipe won the Dinner Made Easy category at the 44th Pillbury Bake-Off, and comes from Kellie White of St. Louis.

Prep Time: 40 minutes
Start to Finish: 40 minutes

1 pound tilapia fillets (about 4)
1⁄2 cup fresh lime juice (2 to 3 limes), divided
3 cloves garlic, finely chopped
1⁄4 cup Pillsbury Best All Purpose Flour
1⁄4 cup yellow cornmeal
1 can (16.3 ounces) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 tablespoons Crisco Pure Canola Oil, divided
1 1⁄2 tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup salsa
1⁄2 cup sour cream
1 1⁄2 cups shredded cabbage 

Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.

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.

In 12-inch nonstick skillet, heat 11⁄2 tablespoons 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 11⁄2 tablespoons oil to skillet for each batch. Wipe skillet clean.

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