Rating: 4 stars
26 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

Recipe by Cooking Light September 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 taco)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

340 calories; calories from fat 21%; fat 7.8g; saturated fat 4g; mono fat 2g; poly fat 0.9g; protein 28.1g; carbohydrates 38.1g; fiber 3.3g; cholesterol 56mg; iron 2mg; sodium 896mg; calcium 108mg.
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