Fish Tacos with Chipotle Cream Recipe

Ingredients:

• 1 cup sour cream
• 1 chipotle chile in adobo sauce, finely chopped
• 2 tablespoons fresh lime juice
• 1 1/4 teaspoons kosher salt, divided use
• 2 teaspoons ground cumin
• 1 teaspoon chipotle chile powder
• 1 1/2 pounds skinless cod fillets
• 2 tablespoons vegetable oil
• 12 small corn or flour tortillas
• 1 1/2 cups shredded cabbage
• Lime wedges

Directions:

1. In a small bowl, combine sour cream, chipotle chile, lime juice, and 1/4 teaspoon salt. Stir well and refrigerate until ready to serve.
2. Combine cumin, chipotle chile powder, and remaining 1 teaspoon salt in small bowl. Season cod all over with spice mixture.
3. Heat a large, nonstick skillet over medium heat. Add oil to pan. Once hot, add cod. Pan-fry fish, turning once, until cooked through, 8 to 10 minutes for 1-inch thick fillets. Transfer to a serving dish and flake fish into bite-size pieces.
4. Wrap tortillas in foil and warm in 250°F oven or cover with damp paper towel and heat in microwave.
5. Spoon cod in warmed tortillas with cabbage and sour cream-chipotle sauce. Serve with lime wedges.