Zesty Lime-Fish Tacos

44th Pillsbury Bake Off Category Winner Winner of Dinner Made Easy Category - Kellie White's Zesty Lime-Fish Tacos

I am not sure how this made the final four. It is ok, but I just don't see a million dollars. Making tortillas out of biscuits was very creative, time consuming, but creative. It didn't really make a tortilla but more like a gyro bread. This bread product would have been better paired with chicken kabobs and feta to make a Greek style gyro then a taco. This was my first time using chipotle chiles in adobe sauce; what a powerful, flavorful little can of POW! These chiles will be making a come back in other recipes in my future.

I have been a bit out of control today. I did pull of making 3 of the 4 final recipes. Hope to post the results for all.

Zesty Lime-Fish Tacos

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 pepper
1/2	cup salsa
1/2	cup sour cream
1 1/2	cups shredded cabbage

DIRECTIONS

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.