Biscuit Lime Fish Tacos

• 2 tbsp. chopped chipotle chiles in adobo sauce, divided
• 1/2 cup sour cream
• 1/2 cup freshly squeezed lime juice, divided
• 1 lb. tilapia fillets, cut into strips
• 3 cloves garlic, minced
• campaignIcon
• 1 (16-oz.) can ready-to-bake buttermilk biscuits, separated
• Olive oil
• Kosher salt and freshly ground black pepper, to taste
• Shredded cabbage, for serving
• Mango salsa, for serving
• Diced avocado, for serving

1. 1. Preheat the oven to 200 F.
2. 2. In a small bowl, combine 1 tbsp. chipotle chiles, sour cream and 1 tbsp. lime juice; set aside.
3. 3. In a large bowl, combine the tilapia, garlic and remaining 7 tbsp. lime juice; set aside.
4. 4. On a lightly floured surface, press or roll each biscuit into a 6 or 7-inch round.
5. Heat olive oil in a large skillet over medium heat. 5. Add a biscuit, one at a time, and cook until golden brown and cooked through, about 1 minute per side; keep warm in oven.
6. 6. Add the tilapia mixture, remaining 1 tbsp. chipotle chiles, salt and pepper, to taste, to the skillet. Cook, stirring occasionally, until fish flakes easily with a fork, about 5 minutes.
7. 7. To assemble, divide the fish among the biscuits and garnish with the cabbage, mango salsa, avocado and chipotle sour cream.

chipotle chiles, sour cream, freshly squeezed lime juice, tilapia fillets, garlic, campaignicon, readytobake, olive oil, kosher salt, cabbage, mango, avocado

Taken from www.epicurious.com/recipes/member/views/biscuit-lime-fish-tacos-52583401 (may not work)