Baja Fish Tacos

INGREDIENTS

2 Limes

4 Cups Shredded Green or Purple Cabbage

½ Cup Sour Cream

1 Tablespoon Olive Oil

1 ¼ Pounds Tilapia Fillets

¼ Teaspoon Ground Chipotle Chile

¼ Teaspoon Smoked Paprika

¼ Teaspoon Salt 8 Corn Tortillas

1 Cup Salsa

Avocado Slices (Optional)

Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice.  Set aside.  In a large bowl, combine cabbage and lime juice.  Set aside.  In a small bowl, stir lime peel and smoked paprika into sour cream and set aside.  In a large skillet heat oil on medium-high until hot.  On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides.  Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once.  Meanwhile, warm the tortillas.  To serve cut fillets into 8 pieces.  Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa.  Top with avocado slices if you wish.  Serves 4