Quick Fish Tacos

Ingredients

2 boxs of frozen battered fish (any brand, you need around 16 pieces)

Preparation

Bake your fish as directed on the box. I bake enough for each person to have 2-3 tacos and one piece of fish on each taco.

Heat a dry cast iron skillet over medium heat or you can do this in the microwave. If you do it in the microwave, place the tortillas around a plate and place a damp papertowel and heat for 30 seconds. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the cabbage mix, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:

1 1/2 cups mayonnaise 1 1/2 cups sour cream 2 canned chipotle peppers in adobo sauce Juice 1/2 lime Kos her salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper. (If you don't like real hot mayonnaise only use one chipotle pepper.)