1 lb. tilapia fillets (about 4)
1/2 c. fresh lime juice (2-3 limes), divided
3 garlic cloves, finely chopped
1 1/2 tbsp. chipotle chiles in adobo sauce (from 7 oz. can), finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 c. salsa (read ingredients)
1/2 c. sour cream
1 1/2 c. shredded cabbage
8 flour tortillas
Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of lime juice and garlic. Add fish; turn to coat. Let stand for 10-15 minutes.
In a 12-inch nonstick skillet over medium-high heat add fish and lime juice mixture, chiles, salt and pepper. Cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix salsa, sour cream and remaining 1 tbsp lime juice.
Using a slotted spoon, remove fish and divide evenly among tortillas. Top each with cabbage and 1-2 tbsp salsa mixture. Fold and serve with any remaining salsa mixture.