Snapper Tacos with Chipotle Cream

Name: Snapper Tacos with Chipotle Cream
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 8-inch fat-free flour tortillas; 1/2 cup fat-free sour cream; 1 tsp 1/8 salt; 1 canned chipotle chile in adobo sauce, seeded and minced; 1 1/2 cup chopped onion, divided; 1 1/2 cup chopped onion, divided; 2 tbsp butter; 1 tsp ground cumin; 1/2 tsp salt; 1/2 tsp ground cinnamon; 4 garlic cloves, minced; 3 tbsp chopped fresh cilantro; 1 lb snapper filets, skinned; 1 tsp grated lime rind; 2 tbsp fresh lime juice

HardDog1110 @cook_2825785

San Antonio, TX

Very good with a bit of a complex flavor. I recommend trying it.

HardDog1110 @cook_2825785

San Antonio, TX

Very good with a bit of a complex flavor. I recommend trying it.

Saved

Ingredients

40 mins

4 servings

48-inch fat-free flour tortillas
Chipotle Cream
1/2 cupfat-free sour cream
1 tsp1/8 salt
1canned chipotle chile in adobo sauce, seeded and minced
Reserved Onion Mixture
1 1/2 cupchopped onion, divided
1 1/2 cupchopped onion, divided
Fish Mixture
2 tbspbutter
1 tspground cumin
1/2 tspsalt
1/2 tspground cinnamon
4garlic cloves, minced
3 tbspchopped fresh cilantro
1 lbsnapper filets, skinned
1 tspgrated lime rind
2 tbspfresh lime juice

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Steps

40 mins

1

Combine sour cream, 1/8 tsp salt, and chile; set aside.
2

Combine 1/2 cup onion and 1/2 cup tomato; set aside.
3

Melt butter in a large nonstick skillet over medium heat.
4

Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic.
5

Cook 5 minutes, stirring frequently.
6

Stir in cilantro.
7

Arrange fish over onion mixture in pan; cover and cook 3 minutes.
8

Turn fish; cover and cook 2 minutes.
9

Break fish into chunks.
10

Stir in rind and juice; cook 2 minutes.
11

Remove from heat.
12

Warm tortillas according to package directions.
13

Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 Tbsp chipotle cream.
14

Fold in half or roll up and enjoy!