ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Snapper Tacos with Chipotle Cream

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 taco)
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

Nutrition 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

How to Make It

  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.