- 1/2 cup(s) light sour cream
- 1 tsp canned chipotle peppers in adobo sauce, minced
- 1/2 tsp chili powder
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 16 oz uncooked Atlantic cod, or halibut, skinless fillets cut in 1-inch pieces
- 8 medium corn tortilla(s), (6-inch) varieties
- 1/2 cup(s) uncooked green cabbage, thinly sliced or red variety
Spray a broiler rack with cooking spray; preheat the broiler.
Stir together the sour cream and chipotles in a small bowl. Set aside.
Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.
- Traditionally, the fish was battered and fried, but today beachside stands and restaurants are just as likely to grill it. You’ll find small cans of smoky chipotle en adobo in the Mexican section of most grocery stores. To store what you’ll have leftover, remove it from the can and transfer it to an airtight container. It will keep for several weeks refrigerated or up to a year frozen.