In a medium sized bowl mix the shredded cabbage with the two tablespoons of lime juice and season with a half teaspoon of salt. Massage the lime & salt into the cabbage and let marinate & wilt while preparing the fish.
Heat a grill pan to medium high heat or fire up your outdoor grill.
While the pan is heating, mix the Chica Adobo with ¾ tsp of fine sea salt and season the fish by sprinkling all over the fish.
For the sour cream, add a tablespoon of adobo sauce surrounding the canned chipotle and a quarter teaspoon of salt and mix to combine.
When the grill is hot, heat the tortillas until they bubble and the exterior toasts on both sides. Remove the tortillas when ready and keep them warm wrapped in aluminum foil until ready to assemble the tacos.
If using a grill pan, give the pan a wipe and add a drizzle of olive oil over the pan before adding the fish onto the hot pan and let sear without moving for 2-3 minutes. Turn and sear on all sides until the fish is cooked (7-10 minutes). Remove the fish from the pan to a clean plate to rest for 5 minutes.
Place tortillas into a taco holder or on a plate, add the fish, spoon over salsa verde, top with chipotle cream then add cabbage and cilantro to finish. Serve each taco with a lime wedge for squeezing.
To make the fish easier to handle during cooking, feel free to cut it into 4 pieces prior to seasoning and grilling.
The recipe also works well broiled in the oven or roasted in a regular pan. You won’t have the same charry grilled flavor, but the tacos will still be delicious.