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.

Yield: 4 servings (serving size: 1 taco)

Ingredients

• 1/2  cup  fat-free sour cream
• 1/8  teaspoon  salt
• 1  canned chipotle chile in adobo sauce, seeded and minced
• 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

Preparation

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; 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.

Nutritional Information

Calories:

340 (21% from fat)

Fat:

7.8g (sat 4g,mono 2g,poly 0.9g)

Protein:

28.1g

Carbohydrate:

38.1g

Fiber:

3.3g

Cholesterol:

56mg

Iron:

2mg

Sodium:

896mg

Calcium:

108mg