Note: after adding an item to your cart, click here to continue shopping.

Home > Recipes > Fish Taco Recipes > 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

  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.
Recipe courtesy of I Can Cook That
https://icancookthat.org/2012/08/chilean-sea-bass-...