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

1. To make the chipotle cream, remove one chile from the can and chop.
2. Combine the sour cream, ⅛ teaspoon salt, and chopped chile. Set aside.
3. Combine ½ cup chopped onion and ½ cup tomatoes and set aside. (You will have one cup of each, tomatoes and onions, left over.)
4. 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.
5. Stir in cilantro.
6. Arrange the fish over the mixture in the pan.
7. Cover and cook for 3 minutes. Turn fish, cover, and cook for 2 minutes.
8. Peel off the skin (if the skin was still on the fish) and break the fish into chunks.
9. Stir in lime rind and lime juice and cook for 2 minutes. Remove from heat.
10. 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.