Tilapia Tacos with Chipotle Cream
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 325.8
- Total Fat: 10.6 g
- Cholesterol: 56.3 mg
- Sodium: 723.0 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 1.5 g
- Protein: 27.7 g
View full nutritional breakdown of Tilapia Tacos with Chipotle Cream calories by ingredient
Introduction
This 30-minute dinner turns fish fillets into tacos by putting them into tortillas and adding fresh toppers. Make it for a fun weeknight meal. This 30-minute dinner turns fish fillets into tacos by putting them into tortillas and adding fresh toppers. Make it for a fun weeknight meal.Number of Servings: 4
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- to 10-inch flour tortillas, warmed according to package directions
Fresh lime wedges
Directions
1. 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.
2. In another small bowl, combine garlic, cumin, 1/2 teaspoon salt and cinnamon. Rub evenly over both sides of fish using your fingers.
3. 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.
4. 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. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TYNEERIEMER.
2. In another small bowl, combine garlic, cumin, 1/2 teaspoon salt and cinnamon. Rub evenly over both sides of fish using your fingers.
3. 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.
4. 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. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TYNEERIEMER.