Tilapia Tacos with Chipotle Cream
Recipe from
Midwest Living
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.

Ingredients
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1 poundfresh or frozen skinless tilapia fillets or other white fishsee savings

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1/2 cupdairy sour creamsee savings

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1 teaspoonchipotle chile pepper in adobo sauce, finely choppedsee savings

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1/8 teaspoonsaltsee savings

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1/2 cupfinely chopped onionsee savings

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1/2 cupchopped tomatosee savings

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3 tablespoonssnipped fresh cilantrosee savings

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4cloves garlic, minced or 2 teaspoons bottled minced garlicsee savings

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1 teaspoonground cuminsee savings

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1/2 teaspoonsaltsee savings

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1/2 teaspoonground cinnamonsee savings

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2 tablespoonsbuttersee savings

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1 teaspoonfinely shredded lime peelsee savings

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1 tablespoonlime juicesee savings

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4 9- to 10-inchflour tortillas, warmed according to package directionssee savings

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Fresh lime wedgessee savings

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.
Nutrition information
Per serving: Calories 370, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 83 mg, Sodium 667 mg, Carbohydrate 29 g, Fiber 2 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 12%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet.
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