I think I have a sleep disorder. It’s called…can’t-put-50-shades-of-gray-down-and-go-to-sleep disorder. The last two nights I have been up until 1 and 2 am reading that book. And last night I got into bed at 9 pm. What.the.hell? This is supposed to be the week that I start my hardcore training schedule. Apparently not, since I can’t get to sleep and therefore can’t wake up early and/or function by the end of the day. Therefore, I have decided that I’m not allowed to read any more until the weekend, at which time I will finish the book and be done. Until the second one, of course.
But you aren’t here to read about my addiction to smut literature, you’re here to read about these amazing tacos. Never in a million years would I have thought that biscuits could be used in place of a tortilla for tacos, but whoever first tried it is a freaking genius!! I mean, who doesn’t love a soft, delicious biscuit? And to roll it out flat, and wrap it around some yummy fish…well, let’s just say I may have another addiction! I have a few ideas for other tacos that I’m playing around with that would go perfect with these soft little shells. Mmm the possibilities.
Look how yummy those look…so soft, so delectable. You need these in your life.
Biscuit Fish Tacos
Source: Bev Cooks/Taste for Adventure, originally from Pillsbury
- 1 lb tilapia fillets (about 4)
- 1/2 cup fresh lime juice (2 to 3 limes)
- 3 cloves garlic, finely chopped
- 1/4 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)
- 6 Tbsp canola oil
- 1 1/2 Tbsp chipotle chiles in adobo sauce (from 7-oz can), finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup salsa (I used Sriracha – about half the amount)
- 1/2 cup sour cream
- 1 1/2 cups shredded cabbage
- 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.
- On a clean work surface, combine the 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. Cook each biscuit tortilla for 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, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
- In small bowl mix the salsa, sour cream and remaining lime juice.
- Using slotted spoon, remove fish and divide evenly between the biscuit tortillas. Top each with cabbage and salsa mixture.