I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one for Chilean Sea Bass Tacos with Chipotle Cream is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead.
Ingredients:
- 1/2 cup fat-free sour cream
- 1/8 teaspoon salt
- 1 canned chipotle chile in adobo sauce, seeded and minced
- 1 1/2 cups chopped onion, divided
- 1 1/2 cups chopped tomato, divided
- 2 tablespoons butter
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 pound Chilean sea bass
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 4 (8-inch) fat-free flour tortillas
To make the chipotle cream, remove one chile from the can and chop. (I had a friend recently mention that when she read a recipe using one chile from a can of chipotle chile in adobo sauce, she incorrectly thought it said to use the whole can, and I can totally see how it would be read that way. So um, unless you reallllly like chipotle, only use one chile, not the whole can).
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| I swear it tastes better than it looks… |
Combine the sour cream, 1/8 teaspoon salt, and chopped chile. Set aside.
Combine 1/2 cup chopped onion and 1/2 cup tomatoes and set aside. (You will have one cup of each, tomatoes and onions, left over.)
Melt the butter in a large saute pan over medium heat. Add 1 cup onion, 1 cup tomato, cumin, salt, cinnamon, and minced garlic and cook for 5 minutes, stirring frequently.
Stir in cilantro.
Arrange the fish over the mixture in the pan.
Cover and cook for 3 minutes. Turn fish, cover, and cook for 2 minutes.
Peel off the skin (if the skin was still on the fish) and break the fish into chunks.
Stir in lime rind and lime juice and cook for 2 minutes. Remove from heat.
Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture. Top each serving with 2 tablespoons chipotle cream.
Oh my goodness this is wonderful. I only ended up putting maybe 1 teaspoon of the chipotle cream on my taco at a time, but the flavor from it was solid. Be sure to mix it up well, it can pack some spicy punches.
The Chilean sea bass was a great substitute. It’s a little more oily that most fish, so it stayed really juicy during cooking. I absolutely loved this recipe!
Chilean Sea Bass Tacos with Chipotle Cream
Ingredients
- ½ cup fat-free sour cream
- ⅛ teaspoon salt
- 1 canned chipotle chile in adobo sauce, seeded and minced
- 1½ cups chopped onion, divided
- 1½ cups chopped tomato, divided
- 2 tablespoons butter
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 pound Chilean sea bass
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 4 (8-inch) fat-free flour tortillas
Instructions
- To make the chipotle cream, remove one chile from the can and chop.
- Combine the sour cream, ⅛ teaspoon salt, and chopped chile. Set aside.
- Combine ½ cup chopped onion and ½ cup tomatoes and set aside. (You will have one cup of each, tomatoes and onions, left over.)
- Melt the butter in a large saute pan over medium heat. Add 1 cup onion, 1 cup tomato, cumin, salt, cinnamon, and minced garlic and cook for 5 minutes, stirring frequently.
- Stir in cilantro.
- Arrange the fish over the mixture in the pan.
- Cover and cook for 3 minutes. Turn fish, cover, and cook for 2 minutes.
- Peel off the skin (if the skin was still on the fish) and break the fish into chunks.
- Stir in lime rind and lime juice and cook for 2 minutes. Remove from heat.
- Warm tortillas according to package directions. Fill each tortilla with ½ cup fish mixture and ¼ cup reserved onion mixture. Top each serving with 2 tablespoons chipotle cream.
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Yummmm!
I think I should look at Cooking Light magazine more often!