Snapper Tacos with Chipotle Cream

Randy Mayor; Lydia DeGaris-Pursell
The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

Yield:

4 servings (serving size: 1 taco)

Recipe from

Nutritional Information

Calories 340
Caloriesfromfat 21 %
Fat 7.8 g
Satfat 4 g
Monofat 2 g
Polyfat 0.9 g
Protein 28.1 g
Carbohydrate 38.1 g
Fiber 3.3 g
Cholesterol 56 mg
Iron 2 mg
Sodium 896 mg
Calcium 108 mg

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

Preparation

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.

Note:

September 2002