Products Used In This RecipeSeafood Breader Mix-205
3/4 cup House-Autry Seafood Breader
1 pound orange roughy fillets
2 cups purple cabbage
2 limes, zested and juiced
8 corn or flour tortillas
1 cup mayonnaise
1 cup sour cream
2 chipotle peppers in adobo sauce*
Salt and pepper to taste
Preheat oven to 350°F. Wrap tortillas in aluminum foil and warm while fish is frying. Cut cabbage into long strips; set aside. Preheat oil in deep fryer to 365°F or 1/8-inch oil in skillet to medium high. Cut fish into strips; moisten with water and half the lime juice, shaking off excess. Add zest to House-Autry Seafood Breader; coat fish evenly by rolling in breader on a plate. Fry until golden brown.
For Chipotle Crema: Combine the mayonnaise, sour cream, chipotle peppers and remaining lime juice in a blender or food processor. Blend until smooth; salt and pepper to taste. Refrigerate until ready to use.
*Chipotle peppers are simply jalapeno peppers that have been smoked. You can find them canned in adobo sauce in the Latino section of your local grocery store.
To Serve: Place fish on warm tortilla; top with cabbage and a drizzle of crema.