The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.
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
How to Make It
Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
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.
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.
I was not able to find red snapper in my area, so I used tilapia like several others have mentioned. I thought the flavors all worked pretty well together and I enjoyed the chipotle cream (I did not seed the pepper). Others have mentioned the filling being wet or soupy, but I avoided this problem by making sure I let it cook uncovered at the end until most liquid had evaporated. For leftovers, I heated the fish mixture in a tortilla (quesadilla-style) in the skillet until it was warm through.
Really enjoyed this, especially the chipotle cream. (I went heavy handed with the chipotle and I used plain, greek yogurt instead of the sour cream. Nice to come across a fish taco recipe that doesn't call for you frying the fish. I would definitely make again. With the left overs, we ended up took a quesadilla approach and 'toasted' up the tortillas to make crunchy. Oh, we used corn tortillas.
I don't care for fish all that much but these were fantastic! I didn't seed the peppers. The adults in the family liked the spiciness. It was too spicy for the younger ones. Very yummy! I'll be making this again and again.
I enjoyed it. I was not able to get all of the little bones out of the fresh fish so it was a little bit difficult to eat but it turned out quite tasty anyways. I served it with a black bean and corn salad.
GOURMET TEX-MEX (VEGAS STYLE)
i don't know what the one-star guy is galking about...he/she probably used cheap snapper substitute...all I can say is this is one of the best things that has come out of my kitchen. My husband and I both couldn't get enough. Tacos are great, but there are even better uses for the stuffing you create...put it on a won ton, or in a puff shell, or substitute the snapper for shrimp, or chicken...there are no limits to this AWESOME recipe! :)
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!