This is what we had for dinner last night, and I thought it tasted really good. Thought I would share.....was nervous, because the only taco's I ever make are with ground beef and cheese and sour cream etc. These turned out really good and I'll be making them again.
Snapper Tacos with Chipotle Cream
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
Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
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.
Amount per serving
Calories from fat: 21%
Saturated fat: 4g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.9g
Hopefully someone else find it as tasty as we did.
Edited by: 35ANGELS at: 10/6/2011 (10:31)
Angela from B.C. Canada
BLC-23 Steely Sapphire Soldiers
"If you're tired of starting over....stop giving up"