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Tilapia Tacos with Chipotle Cream
- Makes: 4 servings
- Start to Finish 30 mins
Ingredients
-
1
pound
fresh or frozen skinless tilapia fillets or other white fish
-
1/2
cup
dairy sour cream
-
1
teaspoon
chipotle chile pepper in adobo sauce, finely chopped
-
1/8
teaspoon
salt
-
1/2
cup
finely chopped onion
-
1/2
cup
chopped tomato
-
3
tablespoons
snipped fresh cilantro
-
4
cloves garlic, minced or 2 teaspoons bottled minced garlic
-
1
teaspoon
ground cumin
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground cinnamon
-
2
tablespoons
butter
-
1
teaspoon
finely shredded lime peel
-
1
tablespoon
lime juice
-
4
9 -
10 -
flour tortillas, warmed according to package directions
-
Fresh lime wedges
Directions
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels and set aside. In a small bowl, combine sour cream, chipotle chile and 1/8 teaspoon salt; set aside. In another bowl, combine onion, tomato and cilantro; set aside.
- In another small bowl, combine garlic, cumin, 1/2 teaspoon salt and cinnamon. Rub evenly over both sides of fish using your fingers.
- In a 12-inch nonstick skillet, melt butter over medium heat. Add fish and cook for 3 minutes. Turn fish and cook for 2 minutes more. Break fish into bite-size chunks; sprinkle with lime peel and juice. Cook 1 to 2 minutes more or until fish begins to flake when tested with a fork. Remove from heat. Remove fish mixture from skillet with a slotted spoon, discarding liquid.
- To serve, fill each tortilla with 1/2 cup of the fish mixture and 1/4 cup of onion mixture. Top each serving with 2 tablespoons of the chipotle-sour cream mixture. Fold in half or roll up. Serve with lime wedges.
Nutrition Facts
(Tilapia Tacos with Chipotle Cream)
Servings Per Recipe 4, iron (mg) 3, sodium (mg) 667, calcium (mg) 121, cal. (kcal) 370, fiber (g) 2, carb. (g) 29, pro. (g) 27, vit. C (mg) 11, chol. (mg) 83, Fat, total (g) 16, vit. A (IU) 729, sat. fat (g) 8