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mix flour, chili powder, salt & pepper in a bowl
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soak flounder in milk
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heat oil and butter in a pan
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remove fish from milk and dredge in flour
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fry fish until golden brown 3-4 minutes in batches so as not to crowd
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heat tortillas in a pan keeping warm
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cut ½ lime into 4 wedges
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fill each tortilla with fish and top with pico de gallo and cabbage
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drizzle with chipotle cream sauce and pass hot sauce and limes on the side
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mix all the ingredients for the chipotle cream sauce and season with salt & pepper