Snapper Tacos with Chipotle Cream
These might just be the best fish tacos you've ever eaten. Creamy deliciousness!
Foto: RecipeGirlIngredients
- 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
Steps
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.
Loading comments...