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MAIN DISHES- SEAFOOD- FISH:
Snapper Tacos with
Chipotle Cream
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Snapper
Tacos with Chipotle Cream |
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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 |
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Cooking Light |
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