Snapper Tacos with Chipotle Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling. Ingredients:
1/2 cup fat-free sour cream |
1/8 teaspoon salt |
1 canned chipotle chile in adobo sauce, seeded and minced |
1 1/2 cups chopped onion, divided |
1 1/2 cups chopped tomato, divided |
2 tablespoons butter |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
4 garlic cloves, minced |
3 tablespoons chopped fresh cilantro |
1 pound red snapper fillets, skinned |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
4 (8-inch) fat-free flour tortillas |
Directions:
1. Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
2. Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.
3. Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.
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