Guest Author - Terri Perkins Fulton

Serves 4

Juice of one lime
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips

1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt

Canola oil for frying

8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven

2 cups green cabbage, shredded
Chipotle Cream (recipe follows)
Quartered limes
Purchased or homemade salsa
Sliced avocado

Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.

To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.

Chipotle Cream

1/2 cup reduced-fat sour cream
1-2 chipotle chiles in adobo, minced
Juice of 1/2 lime
Dash of sugar
Salt to taste

Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)