Snapper Tacos with Chipotle Cream

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.

We absolutely loved this dish!

This was yummy. Great mix of flavours. We found it too wet for tacos, but served it over rice which worked great.

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.

Yuck! I may have made this one wrong but I followed the recipe very closely and it just wasn't a good combination. Edible but not for my taste.

Delicious! I used tilapia instead of snapper because we are on a budget-still yummy. I love the chipotle sour cream.

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! :)

this is the first time I've ever written a review. I loved this recipe the combination of cumin and cinnamon was outstanding. I usually use epicurious or food network for cooking new recipes and this is the first time using Cooking Light, I hope they're all this good.

Made to recipe using tilapia -- not many folks can buy (or catch) red snapper. Tilapia did make the filling soupy, probably should have subbed mahi-mahi or another firm fish. Oh, well. Used smaller corn tortillas instead of flour & drained the filling a bit before adding the lime. Served with refried black beans and side salad of avocado, mango, jalapeno, cilantro, lime. Great flavors & color.

I used Talapia instead of snapper. Taste was good. A bit spicy, however, very flavorful. I serbved with corn and black bean salad as suggested and was very delighted. Good everyday meal.

Great for a week night. Kept true to the recipe except substituted tilapia for the snapper. Made the side in the background (beans and corn) and decided this was pretty and yummy to add inside the tortilla instead of having it on the side. I think it would be great with quinoa on the side. Heat your tortillas in a frying pan for a few seconds for that authentic flavor! **My husband likes to grill the fish sometimes to give it an extra bit of yumminess.. for those of you having issues with "soupy" fish.. this may solve that issue**

Used tilapia instead of snapper...delicious!

We used tilapia and thought these were delicious! We didn't think the chipotle sour cream was too hot and that it had just enough kick to it. The fresh tomatoes and onions add a nice touch. Definitely will make this a 'usual' in our house!

This is a great fish taco recipe. It's true that the chipotle chiles in adobo are not for the faint of heart, but they are delicious garnish for those who like spice. I prepared the fish exactly as indicated, but I did add lime rind and juice to the chipotle cream. I was able to halve this recipe and it turned out well. I think this will be a regular fish recipe for me, especially when I have leftover chipotle chiles.

My fish tacos came out awesome! The only tricky part was that Chipolte Cream sauce as the recipe wasn't too clear on how to make it. Other than that, followed the directions and it came out great! I had to buy much more flour tortillas than I needed so I made some cheese quesadillas on the side with the cheese, tomatos and onions. I will make this again!

This has become one of our favorite recipes. The mix of flavors is unique and hearty. I've never thought of fish as a comfort food - but this recipe tastes that way to me and my husband. It's a bit time-consuming so I usually try to make sure I've got the time to put into it. But it is absolutely worth it. I don't change a thing. I'm not sure that I would make this for company without ensuring that they like fish and are willing to try different flavor combinations. But it's our top recipe as a family. On a Saturday night, I like to make fresh margheritas and guacamole for a complete Mexican theme.

this was disgusting! I didn't enjoy this meal in the least, except for the chipoltle sauce. The fish was really soupy once you put it in the taco shell, but thankfully buying good quality soft taco shells makes it a non-issue. I love trying new things and have a very broad range of tastes I like... however, this was unpalatable. I will never make it again. My husband and I both had upset stomachs all the next day (and no, it was not undercooked).

I made this recipe using frozen tilapia. It was absolutely scrumptious and very healthy! It really didn't taste "fishy" at all because there are so many wonderful flavors going on. If you are concerned about the heat, I didn't find the adobo sauce to be very hot at all. We will make again and again!

I made this last night and it was fantastic. I did not find the mixture soupy at all, but my tomatoes were not very watery so I did not have to remove the seeds/pulp. Didn't have any sour cream so I mixed 1/2 non-fat plain yogurt and 1/2 mayo, then mixed in the seeded chipotles and it was awesome. Even my two year old ate it (minus the chipotle sauce). Highly recommended!!