Zesty Lime-Fish Tacos

1 pound tilapia fillets (about 4)

½

cup fresh lime juice (2 to 3 limes), divided

3 cloves garlic, finely chopped

¼

cup all-purpose flour

¼

cup yellow cornmeal

1 can (16.3 ounces) refrigerated buttermilk biscuits (8 biscuits)

6 tablespoons canola oil

1½

tablespoons chipotle chiles in adobo sauce (from 7-ounce can), finely chopped

½

teaspoon salt

¼

teaspoon pepper

½

cup salsa

½

cup sour cream

1½

cups shredded cabbage

Heat oven to 200 degrees.

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 work surface, mix 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 11/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook 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 1½

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 salsa, sour cream and remaining 1 tablespoon lime juice.

Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 400 calories, 22 g fat (4.5 g saturated), 35 g carbohydrates, 1 g fiber, 15 g protein, 40 mg cholesterol, 860 mg sodium.

Kellie White, St. Louis, Mo., Dinner Made Easy winner at the 44th Pillsbury Bake-Off