Fish and Chips Tacos

Fish and Chips takes a new look in those tacos layered with french fries, blackened tilapia, cabbage, and chipotle-lime dressing. really carries a flavor that lets you finish the whole meal without saying anything

Ingredients

For the Chipotle-Lime Dressing

• 8 oz light sour cream
• 1–2 tablespoons minced chiles in adobo sauce (remove seeds for less heat)
• 1 tablespoon lime juice
• Zest of 1 lime
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon Old Bay
• Salt and pepper, to taste

For the Fish

• 2 tilapia fillets (12-16 oz total)
• 1 tablespoon paprika
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the Tacos

• 36 Alexia Smart Classics Straight Cut Fries, cooked according to package directions
• Shredded cabbage
• 8 corn tortillas

Instructions

For the Chipotle-Lime Dressing

1. Mix all ingredients in a small bowl until smooth

For the fish

1. Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium-high heat. Cook the fish for 3 minutes on each side, or until the desired doneness. Let rest for a few minutes, then break up using a fork.
2. If desired, heat tortillas over an open flame until charred.
3. In each tortilla, layer 4 Alexia fries and some of the fish, then top with shredded cabbage and the Chipotle-Lime Dressing.

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