From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.
In a large bowl, combine coleslaw mix and lime juice; set aside. In small bowl, stir lime peel into sour cream; set aside.
In a 12-inch skillet, heat oil on medium-high until hot. On sheet of waxed paper, sprinkle tilapia fillets with chipotle chili pepper and 1/4 teaspoon salt to season both sides. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once. Meanwhile warm tortillas.
To serve, cut fillets into 8 pieces. Place 2 pieces tilapia in each tortilla; top with slaw, lime sour cream and salsa.
Originally Submitted
11/14/2008
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