These Snapper Tacos might just be the best fish tacos you’ve ever eaten!
Snapper Tacos with Chipotle Cream
These might just be the best fish tacos you've ever eaten. Creamy deliciousness!
Recipe Details
Servings: 2 servings (2 tacos per serving)
Calories: 502kcal
Ingredients
- ½ cup light sour cream
- 1 whole canned chipotle chile in adobo sauce, seeded and minced
- ⅛ teaspoon salt
- 1½ cups chopped onion, divided
- 1½ cups chopped tomato, divided
- 2 tablespoons butter
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 medium garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 pound red snapper fillets, skinned
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon freshly grated lime zest
- Four 8-inch fat-free, regular or low carb flour tortillas
Instructions
- In a small bowl, combine the sour cream, chipotle and salt, and set aside.
- In another small bowl, combine ½ cup onion and ½ cup tomato, and set aside.
- Melt the 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 the cilantro. Arrange the fish over the onion mixture in the pan; cover and cook for 3 minutes. Turn the fish; cover and cook for 2 more minutes. Break the fish into chunks. Stir in the lime juice and zest; cook for 2 more minutes, and then remove from heat.
- Warm the tortillas according to the package directions. Fill each tortilla with ½ cup of the fish mixture and ¼ cup of the reserved onion mixture, and top each serving with 2 tablespoons of the reserved chipotle cream. Fold in half or roll up.
Nutrition
Serving: 1serving, Calories: 502kcal, Carbohydrates: 26g, Protein: 52g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 134mg, Sodium: 1044mg, Potassium: 1632mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1994IU, Vitamin C: 38mg, Calcium: 229mg, Iron: 2mg