Thursday night: Fish Tacos

To go with these we had oven-browned potatoes, pintos, and the leftover red cabbage with cilantro-lime vinaigrette from Wednesday night.

1/2 lb mahi mahi fillet, cut into 1/2" thick planks
flour (about 1/8 cup)
salt, cayenne, paprika, black pepper
oil for frying
shredded red cabbage, soaked in brine for a couple of hours then wrung out
1 canned chipotle, minced
2 Tbs sour cream
1 Tbs heavy cream
cilantro leaves
flour tortillas
lemon wedges

Start by making a sauce from the chipotle, sour cream, and cream. You want to add enough cream so that it's pourable. Add salt to taste.
Put the flour on a plate and season it well with the salt, cayenne, paprika, and pepper.
Heat about 1/4" of oil in a pan over medium-high heat.
When the oil is hot, dredge the fish pieces through the flour, shake off any excess, and add to the pan.
Cook the fish for 2-4 minutes on each side, until golden brown, then drain on paper towels.
Assemble a taco by placing a couple pieces of fish in a tortilla, squirting on a bit of lemon, topping it with cabbage and cilantro, and then drizzling on some sauce.

These were damn good. It's probably worth trying a real batter for this at some point, I can imagine the results would also be quite nice.