Fish Tacos with Chipotle Sauce

I love fish tacos! There's a bit to assembling this, but the salsa and cream can be made up to a day ahead.

Ingredients:
1 pound fresh cod, orange roughy, or snapper filets
1/2 cup fresh lime juice
1/4 cup flour
1 tablespoon chili powder
1 teaspoon cumin
1 1/2 teaspoon oregano
canola oil
***SALSA FRESCA***
3 Roma tomatoes, seeded and chopped
1/2 cup red onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon lime juice
2 teaspoons olive oil
salt and pepper
***CHIPOTLE CREAM***
1/2 cup sour cream
2 chipotle chiles in adobo sauce, finely chopped
1 tablespoon lime juice
1/2 avocado, mashed
1/2 teaspoon sugar
salt and pepper
*****
2 cups shredded cabbage
corn tortillas
black beans
avocado slices

Directions:

• Marinate fish in lime juice for at least 30 minutes, but not more than 2 hours.
• Prepare salsa and chipotle cream; set aside for at least 30 minutes.
• Wrap tortillas in foil and keep in a 250 degree oven.
• Combine flour and spices; dredge fish and fry in canola oil for 7 to 10 minutes, turning once. Fish should be slightly golden and cooked through. Transfer to a warm plate until ready to assemble.
• Place pieces of fish in center of tortilla, top with cream, salsa and cabbage.
• Serve with black beans and sliced avocado.

Servings: 4