Prep 10 mins
Cook 10 mins
I think I got this recipe from Cooking Light and have made it several times for customers of mine who are watching their weight. They loved it and always requested it again.
- 1 cup nonfat sour cream
- 1⁄4 teaspoon salt
- 2 canned chipotle chiles in adobo, seeded and minced
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 4 cloves garlic, minced
- 3 tablespoons chopped fresh cilantro
- 1 lb tilapia fillet
- 2 tablespoons fresh lime juice
- 1 teaspoon grated lime zest
- 4 fat free tortillas, wrapped in foil and heated in oven
- roasted corn (optional)
- chopped tomato (optional)
- chopped scallion (optional)
- black beans (optional)
- lime wedge (optional)
- cilantro (optional)
- jalapeno (optional)
- shredded lettuce or cabbage (optional)
- Mix the first three ingredients to make a sauce and set aside in a bowl.
- In a skillet, saute for 5 minutes the next 8 ingredients (butter through cilantro) Add the fish, cover and cook 3 minutes or until opaque.
- Remove from heat and stir in lime juice and zest.
- Have any additional condiments in seperate bowls and let each person"build" their own tacos.
We really enjoyed this recipe. I'll definitely make it again - it is quite "healthy" as the title suggests. The only caution I have is regarding the cinnamon. It was a bit off putting for me - when I make these next, I'll probably substitute something else for the cinnamon. BTW - my husband enjoyed that flavoring - so it is definitely a very personal thing....
I love fish tacos but have never tried to make them at home. This recipe was yummy, easy and guilt-free! Loved the chipotle cream. I'm going to try this with shrimp too. Served with black beans, chopped cilantro and shredded cabbage. Yum!
This recipe is excellent! I love the combination of flavors. The cinnamon and lime are especially nice. I agree with one reviewer that it is watery. But add the tomatoes later and the flavors may not mix as nicely. This recipe is good, but different than the fish tacos I've had at restaurants where the fish is breaded and fried and the accompaniments are raw, fresh vegetables. I am rating this a 4 because I found the chilpolte pepper ingredient confusing. I thought it said 2 *cans*, which I knew was way too much. I used half a can and that was way too spicy. Now I see my mistake...2 peppers *from* can makes more sense. I will definitely make this again, without so many peppers in the sauce!!