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Double this recipe to
serve 4...
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½ cup |
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fat-free
sour cream |
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1/8 tsp |
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salt |
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1 canned |
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chipotle
chile in adobo sauce, seeded and minced |
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1½ cups |
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chopped
onion, divided |
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1½ cups |
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chopped
tomato, divided |
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2 Tbs |
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butter |
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1 tsp |
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ground cumin |
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½ tsp |
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salt |
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½ tsp |
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ground
cinnamon |
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4 cloves |
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garlic,
minced |
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3 Tbs |
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chopped
fresh cilantro |
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1 lb |
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red snapper
fillets, skinned |
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1 tsp |
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grated lime
rind |
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2 Tbs |
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fresh lime
juice |
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Four 8-inch |
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fat-free
flour tortillas |
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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. |
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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. |
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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. |
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Servings: 2 |
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Yield: 2 tacos per
serving |
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Recipe Source |
| Cooking
Light |
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