SNAPPER TACOS W/ CHIPOTLE CREAM
½ cup fat-free sour cream
1/8 tsp salt
1 canned chipotle chile in adobo sauce, seeded and minced
1½ cups chopped onion, divided
1½ cups chopped tomato, divided
2 Tbs butter
1 tsp ground cumin
½ tsp salt
½ tsp ground cinnamon
4 cloves garlic, minced
3 Tbs chopped fresh cilantro
1 lb red snapper fillets, skinned
1 tsp grated lime rind
2 Tbs fresh lime juice
Four 8-inch fat-free flour tortillas
1. Combine sour cream, salt and chile in a small bowl; set aside. Combine ½ cup onion and ½ cup tomato in another small bowl; set aside.
2. Melt butter in a large nonstick skillet over medium-heat. Add 1 cup onion, 1 cup tomato, cumin salt, cinnamon and 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.
3. Warm tortillas according to package directions. Fill each tortilla with ½ cup fish mixture and ¼ cup reserved onion mixture, and top each serving with 2 Tablespoons reserved chipotle cream. Fold in half or roll up.
Yield: 2 tacos per serving
Total Fat 7.8g
Dietary Fiber 3.3g
Net Carbs 34.8g
Recipe Source: Cooking Light
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