Ingredients

2 tbsp. chopped chipotle chiles in adobo sauce, divided

1/2 cup sour cream

1/2 cup freshly squeezed lime juice, divided

1 lb. tilapia fillets, cut into strips

3 cloves garlic, minced

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1 (16-oz.) can ready-to-bake buttermilk biscuits, separated

Olive oil

Kosher salt and freshly ground black pepper, to taste

Shredded cabbage, for serving

Mango salsa, for serving

Diced avocado, for serving

Preparation

  1. Preheat the oven to 200 F.
  2. In a small bowl, combine 1 tbsp. chipotle chiles, sour cream and 1 tbsp. lime juice; set aside.
  3. In a large bowl, combine the tilapia, garlic and remaining 7 tbsp. lime juice; set aside.
  4. On a lightly floured surface, press or roll each biscuit into a 6 or 7-inch round. Heat olive oil in a large skillet over medium heat. 5. Add a biscuit, one at a time, and cook until golden brown and cooked through, about 1 minute per side; keep warm in oven.
  5. Add the tilapia mixture, remaining 1 tbsp. chipotle chiles, salt and pepper, to taste, to the skillet. Cook, stirring occasionally, until fish flakes easily with a fork, about 5 minutes.
  6. To assemble, divide the fish among the biscuits and garnish with the cabbage, mango salsa, avocado and chipotle sour cream.