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.

How to Make It

Step 1

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.

Step 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.

Step 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.

Ratings & Reviews

MunchletteBelle's Review

felicialynp
April 16, 2013
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.

ElkeScanlan's Review

GingerZin
April 13, 2013
N/A

stimply's Review

stimply
July 04, 2012
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.

rachelrubow's Review

JodieMom1
March 31, 2012
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.

ChrisRoz's Review

AllieCook
February 22, 2012
We absolutely loved this dish!

achisholm's Review

ckwise
November 19, 2011
This was yummy. Great mix of flavours. We found it too wet for tacos, but served it over rice which worked great.

Kendahlh's Review

KSelnik
November 15, 2011
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.

Cmonington's Review

Penelopeia
August 21, 2011
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.

ckwise's Review

DonOberempt
July 27, 2011
Delicious! I used tilapia instead of snapper because we are on a budget-still yummy. I love the chipotle sour cream.

kimfaithchurch's Review

npaigeharris
June 08, 2011
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! :)