Cinco De Mayo: Baja Style Fish Tacos

For awhile now, I've been on a seafood kick. I just can't get enough shrimp, scallops and fish! Not sure what that's about but anyways, last week I decided to make fish tacos. Wanting to add them to my Cinco De Mayo recipes, I made them Baja style fish tacos. They were so yummy, that even Tahlia (who is picky with fishy) liked them! Not to mention, they are really easy to make. If I don't get a chance to post more on Cinco De Mayo, hope everyone enjoys themselves, whatever you do!

Baja Fish Tacos

Ingredients:

• 1 pound tilapia fillets (about 4)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
  
• 1 1/2 cups shredded cabbage
• 4 yellow corn tortillas
  
• 5 Tbsp. Crisco® Pure Canola oil
  

Cream Sauce:

• 1/3 cup mayonnaise
• 2/3 cup Mexican crema** or sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• Salt and freshly ground black pepper
• 1 1/2 tbsp finely chopped chipotle chilis in adobo sauce (from a 7oz can)
  

Directions:
For Cream Sauce:
Add the mayonnaise, chipotles and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For Tacos:
Cut each fish fillet lengthwise into 3 strips. Season both sides of fish strips with salt, pepper and garlic salt. Heat oil in fry pan. Fry tilapia on both sides, for about 4 minutes or until browning. Careful when you turn your fish, Tilapia tends to shred easlily. Place cooked fish on a paper towel covered dish, to absorb any excess oil.
Heat tortillas and assemble each one with a few strips of the fish, sauce and shredded cabbage.