1 cup favorite salsa
1/4 cup light mayo
1/2 cup sour cream
2 whole limes
kosher salt& fresh ground pepper
1 tbsp canned chipotle pepper,finely chopped
2 drips peanut oil
1 lb(s) any firm white fish
12 6 in.corn tortillas
2 cup shredded green cabbage
a saucy hot sauce,like Tapatio
2 tbsp cumin
In a small bowl,whisk the mayo with the sour cream.
Season with the halved lime,s&p and chipotle pepper.
Lightly rub some oil on both sides of fish.
Rub cumin and s&p all over it.
Place fish on hot grill and cook on one side till it is easy to flip fish without it sticking.
Cook about 2 minutes on other side.
Flake the fish into chunks.
Heat a frying pan with a shallow amount of oil till hot.
Add your tortillas,one or two at a time,until they are soft and hot.
Fill each tortilla with three pieces of fish,salsa,and a pinch of cabbage.
Drizzle with the cream sauce.
Serves 2-3 tacos per person,with lime wedges and hot sauce on the side.