Fish Tacos with Chipotle Cream Recipe

Ingredients:

• 1 cup sour cream
• 1 chipotle chile in adobo sauce, finely chopped
• 2 Tbsp lime juice
• 1 1/4 tsp salt, divided
• 2 tsp ground cumin seed
• 1 tsp chipotle chile powder
• 1 tsp salt
• 1 1/2 Ib skinless cod fillets
• 2 Tbsp vegetable oil
• 12 corn or flour tortillas
• 1 1/2 cups shredded green cabbage
• Lime wedges

Directions:

1. In a small bowl, combine sour cream, chipotle chile, lime juice and 1/4 tsp of the salt. Stir well and set aside while you cook the fish.
2. Combine spices and remaining 1 tsp salt together in a small bowl. Season cod all over in the spice mixture.
3. Heat a large nonstick skillet over medium heat. Add oil to the pan and once hot, add cod. Pan-fry fish, turning once, until cooked through, 8-10 minutes for 1-inch thick fillet. Transfer to a serving dish and flake fish into bite-size pieces.
4. Wrap tortillas in foil and warm in a 250°F oven, or cover with a damp paper towel and heat in a microwave. Serve cod with warmed tortillas, cabbage, and sour cream-chipotle sauce.