Snapper Tacos with Chipotle Cream

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.