Healthy Fish Tacos With Chipotle Cream

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
20mins
Ingredients:
23
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!
     
  2. Some of the best fish tacos out there. I loved this method of cooking the fish as I felt like it gave it the most flavor. They were restaurant quality, honestly!
     
  3. 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....
     
  4. 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!
     
  5. Amazing. Will make many times.
     
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Tweaks

  1. These were really good. I only used one of the chipotles and it was plenty spicy (if you are using all of the sour cream). Also subbed oil for butter and used twice as many, but corn tortillas. Yummy!
     

RECIPE SUBMITTED BY

<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
 
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