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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 21%
  • Fat: 7.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.1g
  • Carbohydrate: 38.1g
  • Fiber: 3.3g
  • Cholesterol: 56mg
  • Iron: 2mg
  • Sodium: 896mg
  • Calcium: 108mg

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

  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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