Fish Tacos With Chipotle Cream Sauce
- Ready In:
- 22mins
- Ingredients:
- 14
- Yields:
-
1 taco
- Serves:
- 4
ingredients
- 4 soft taco-size flour tortillas
- 14.79 ml olive oil
- 2.46 ml ground cumin
- 1.23 ml cinnamon
- 1.23 ml salt
- 2.46 ml pepper
- 4 garlic cloves, minced
- 44.37 ml fresh cilantro, chopped
- 453.59 g tilapia fillet
- 29.58 ml lime juice
- 473.18 ml shredded cabbage
-
Chipotle Cream Sauce
- 1 canned chipotle chile in adobo (minced and seeded)
- 236.59 ml fat free sour cream
- 1.23 ml salt
directions
- Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
- In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro.
- Saute those ingredients for 5 minutes.
- After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked.
- Then add in lime juice and let cook for 1 additional minute.
- Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla.
- Top each with equal amounts of the Chipotle Cream Sauce.
- Fold the tortillas over to form tacos and serve.
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RECIPE SUBMITTED BY
Chef BeeGee
St. Louis, MO
<p>I'm a Bostonian who now lives in the midwest. Admittedly, cooking does not run in my family, so I have looked to friends and pro's to help me grow my love of cooking.</p>