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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,100
10/7/11 8:11 P

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If you can't find snapper, I'm sure telapia would work.

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JEANINE100's Photo JEANINE100 Posts: 3,236
10/7/11 6:55 P

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That really sounds good. I'll have to see if I can get some snapper and try this. It really sounds like a great dinner. Thanks for posting it.

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35ANGELS's Photo 35ANGELS Posts: 1,691
10/6/11 10:35 A

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It was. lol And for 340 cal per taco....can't go wrong. lol I had one and it was filling enough. I didn't need another. I made a side dish of 1 cup black beans and 1 cup frozen corn. Dh doesn't like beans, but ate it anyways. I thought it was a nice side.

Angela

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,100
10/6/11 9:51 A

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That sounds really good.

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35ANGELS's Photo 35ANGELS Posts: 1,691
10/6/11 9:04 A

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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

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

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.


Nutritional Information
Amount per serving

Calories: 340
Calories from fat: 21%
Fat: 7.8g
Saturated fat: 4g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.9g
Protein: 28.1g
Carbohydrate: 38.1g
Fiber: 3.3g
Cholesterol: 56mg
Iron: 2mg
Sodium: 896mg
Calcium: 108mg

Hopefully someone else find it as tasty as we did.

Edited by: 35ANGELS at: 10/6/2011 (10:31)
Angela

B.C. Canada



"If you're tired of starting over....stop giving up"

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