Post by marlaoh on Sept 14, 2002 8:58:09 GMT -6
Fish Tacos With Chipotle Cream
Ingredients:
1 cup fat free sour cream
1/8 teaspoon salt
2 canned Chipotle chiles in adobo sauce, seeded and minced
Cooking Spray
4 cloves garlic, mined or pressed
1 medium red or yellow onion thinly sliced
1 red or yellow bell pepper, sliced into thin strips
1 cup tomatoes, coarsely chopped
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons fresh cilantro, chopped
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 8-inch flour tortilla fat free or low fat no more than 2 grams fat per tortilla
2 cups shredded lettuce or cabbage - optional
Black Bean And Corn Salsa - optional
Method:
1.Combine sour cream with 1/8 teaspoon salt and chiles; set aside.
2.Spray large non-stick skillet with cooking spray and preheat on medium heat. Add garlic onion, pepper and chopped tomatoes, cumin, 1/2 teaspoon salt and cinnamon, cook 5 - 10 minutes stirring frequently until vegetables have softened and onion is opaque.
3.Stir cilantro into vegetables and arrange fish over top, cover and cook 3 minutes, turn fish, cover and cook on other side for 2-3 minutes until fish flakes easily. Break fish into bite size pieces and stir in lime juice and rind and cook 2 more minutes. Remove from heat and keep covered until ready to serve.
4.Warm tortillas according to package directions; fill each tortilla with 3/4 cup fish and vegetable mixture. Top with 2 to 4 tablespoons chipotle cream, shredded lettuce or cabbage, and Black Bean and Corn Salsa, then roll up or fold over.
Yield four tacos each at approximately 388 calories; 0.5 gram fat; 58.2 grams carbohydrate; 6.3 grams dietary fiber; 31 grams protein; 1065 milligrams sodium.
High fat version has 475 calories and 26.5 grams fat
Ingredients:
1 cup fat free sour cream
1/8 teaspoon salt
2 canned Chipotle chiles in adobo sauce, seeded and minced
Cooking Spray
4 cloves garlic, mined or pressed
1 medium red or yellow onion thinly sliced
1 red or yellow bell pepper, sliced into thin strips
1 cup tomatoes, coarsely chopped
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons fresh cilantro, chopped
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 8-inch flour tortilla fat free or low fat no more than 2 grams fat per tortilla
2 cups shredded lettuce or cabbage - optional
Black Bean And Corn Salsa - optional
Method:
1.Combine sour cream with 1/8 teaspoon salt and chiles; set aside.
2.Spray large non-stick skillet with cooking spray and preheat on medium heat. Add garlic onion, pepper and chopped tomatoes, cumin, 1/2 teaspoon salt and cinnamon, cook 5 - 10 minutes stirring frequently until vegetables have softened and onion is opaque.
3.Stir cilantro into vegetables and arrange fish over top, cover and cook 3 minutes, turn fish, cover and cook on other side for 2-3 minutes until fish flakes easily. Break fish into bite size pieces and stir in lime juice and rind and cook 2 more minutes. Remove from heat and keep covered until ready to serve.
4.Warm tortillas according to package directions; fill each tortilla with 3/4 cup fish and vegetable mixture. Top with 2 to 4 tablespoons chipotle cream, shredded lettuce or cabbage, and Black Bean and Corn Salsa, then roll up or fold over.
Yield four tacos each at approximately 388 calories; 0.5 gram fat; 58.2 grams carbohydrate; 6.3 grams dietary fiber; 31 grams protein; 1065 milligrams sodium.
High fat version has 475 calories and 26.5 grams fat