Anna Weicht

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Fish Tacos with Chipotle Cream

May 2, 2017

I got this recipe from a magazine, and it has been in my food file for a long while now.  You might ask, 'What magazine?'  I have no idea!  But I am glad that I ran across it a few weeks ago.  If you love fish tacos, you are going to love this recipe.  It is so simple and so yummy!  These two tacos take about 30 minutes to prepare, so you can have them on the table fast.  They are perfect for Cinco de Mayo or for any weeknight meal.  These tacos are delicious, fast and healthy - that is my kind of dinner!  Give these fish tacos a try and let me know what you think.

Bon Appetit!

 

Tips:

I like to use the fajita size tortillas, but you can use any size you prefer.

 

For those who do not like cilantro, replace it with parsley.

 

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

  • 2 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:

Thaw the fish if frozen.  Rinse the fish and pat dry with paper towels.  In a small bowl, stir together the sour cream, chipotle chile, and 1/8 teaspoon salt.  In another bowl, combine the onion, tomato, and cilantro; set aside.  In another small bowl, stir together the garlic, cumin, 1/2 teaspoon salt, and cinnamon.  Rub the mixture evenly over both sides of the fish using your fingers. 

 

In a 12 inch nonstick skillet, melt the butter over medium heat.  Add the fish; cook 3 minutes.  Turn the fish and cook 2 minutes more.  Break into bite-size chunks; sprinkle with lime peel and juice.  Cook 1 to 2 minutes more or until fish begins to flake.  Remove from heat.  Remove fish mixture from skillet with a slotted spoon, discarding the liquid.  To serve, fill each tortilla with 1/2 cup of the fish mixture and 1/4 cup of the onion mixture.  Top each serving with 2 tablespoons of the chipotle-sour cream mixture.  Fold the tortilla in half or roll it up.  Serve with lime wedges.  Makes 4 servings.

 

SMLXL

Nutrition facts per serving: 370 cal., 16 g fat, 83 mg chol., 667 mg sodium, 29 g carbo., 2 g fiber, 27 g pro.

 

(edited by Anna Weicht)

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