Snapper Tacos with Chipotle Cream

I made this one all by myself. It involved a lot of chopping. It was pretty good. I didn't follow the serving size except the Chipotle Cream. We had with Chili-Corn Mashed Potatoes

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced (I didn't seed)
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas


Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato (I kept these separate since D doesn't like tomatoes and I don't like onion); set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced 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.
Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.


Yield: 4 servings (serving size: 1 taco)

CALORIES 340 (21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 108mg; CARBOHYDRATE 38.1g; SODIUM 896mg; PROTEIN 28.1g; FIBER 3.3g

Cooking Light, SEPTEMBER 2002