INGREDIENTS
1 bag
cabbage
1
chipotle pepper in adobo
1 lb
fish
6 smalls
flour tortillas
2/3 cup
half and half
1/2
juice of lime
1 tbsp
light olive oil
1
limes
6 servings
pico de gallo
6 servings
queso dip
1 pinch
salt
2 tbsp
salted butter
6 servings
seasoning of choice
3 tbsp
sour cream