1 cup sour cream
1 T. lime juice
1 cup seedless Poblano chile, chopped
1 tsp. Serrano chile, with seeds
1 tsp. salt

1 tsp. salt
1 tsp. freshly ground white pepper
2 lb tilapia fillet
1 T. extra virgin olive oil
16 flour tortillas
2 cups purple cabbage, finely chopped

Blend all of the ingredients at medium speed on your blender for the creamy sauce, until everything is well incorporated. Salt to taste and reserve in the fridge until you are ready to serve the tacos.

Add salt and pepper to the fish fillets. In a saucepan, put the oil at medium to high heat and fry the fish fillets. Keep them hot until is time to serve. Warm the tortillas. You can use a comal if you have one, a regular sauce pan or in the microwave for about 1 1/2 minutes. In the center of the tortilla place the fish. Then add a bit of purple cabbage and close it like a taco. Serve immediately and accompany with the creamy sauce of two peppers.