Snapper Tacos with Chipotle Cream
These might just be the best fish tacos you've ever eaten. Creamy deliciousness!
Servings: 2 servings (2 tacos per serving)
Ingredients
CHIPOTLE CREAM:
- ½ cup light sour cream
- 1 whole canned chipotle chile in adobo sauce, seeded and minced
- ⅛ teaspoon salt
TACOS:
- 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