FISH TACOS

Friday while volunteering at the "Paws and Claws Thrift Shop" a frequent customer surprised me..... she brought me some snapper that her son had caught. I had been craving fish tacos so I went at it and here was what I came up with! It was super easy to make and took less than 30 minutes..... once David filleted (is that word?) the fish!!! If you don't like lots of heat, skip the chipotle and leave the sour cream plain to help cool the spices on the fish.

2 cups thinly sliced cabbage (green or purple or both)
1/2 cup shredded carrots
1/4 cup thinly sliced onion
2 tomatoes, chopped

3-4 filet of snapper (or other flaky fish)
2 teaspoons old bay seasoning
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon southwest chipotle seasoning (or red pepper flakes)
2-4 tablespoons butter

SAUCE:
1 cup sour cream
2 tablespoons mayonaise
1 teaspoon chili powder
1 teaspoon cumin
1/2 chopped chipotle pepper (or more if you like it hot!)
2 tablespoons lime juice
1 teaspoon Old Bay Seasoning
salt and pepper to taste

6 flour tortillas


Combine cabbage, carrots, onions and tomato. In a small bowl, combine seasoning ingredients in first section and sprinkle over snapper filets. You can also just sprinkle each spice over the fish if you'd like.

Over medium high heat, warm 2 tablespoons butter in skillet (I prefer cast iron). Add filets and cook for 2-3 minutes on each side or until browned and begings to flake. Remove from heat and cook the rest of fish (if you didn't get it all in the first skillet).

Warm tortillas and fill with cabbage mixture, top with flaked fish and serve with sour cream sauce. YUM!