Servings: Makes 8 tacos
Prep Time: 40 minutes
Start to Finish: 40 minutes
Heat oven to 200°. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the 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 1 1/2 tablespoons of the 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 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, chilis, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
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Bake-Off is a registered trademark of General Mills ©2010.
1 Serving: Calories 400 (Calories from Fat 200); Total Fat 22g (Saturated Fat 4 1/2g, Trans Fat 2g); Cholesterol 40mg; Sodium 860mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 6g); Protein 15g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 4%; Iron 10% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000-calorie diet.