Bake-Off® Contest 44, 2010
St. Louis, Missouri

Zesty Lime-Fish Tacos

Fresh Pillsbury® Grands!® biscuits fold around seasoned fish fillets topped with kicky salsa in this Bake-Off® recipe that makes an easy gourmet meal in less than an hour.

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  • prep time 40 min
  • total time 40 min
  • ingredients 13
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 200°F. 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.
  • 2 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.
  • 3 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.
  • 4 Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
  • 5 In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
  • 6 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.
  • 1 Heat oven to 200°F. 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.
  • 2 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.
  • 3 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.
  • 4 Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
  • 5 In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
  • 6 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
400
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
2g
2%
),
Cholesterol
40mg
40%;
Sodium
860mg
860%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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