I, like Clara, subscribe to Cooking Light magazine (and, oh, so maaaaany more) but don't often attempt many of their recipes. I don't know why.....they usually sound pretty good. And heaven knows the reduction in calories certainly can't hurt.....might even mean a few less miles on the treadmill. Anywho, I decided to try at least one recipe a week out of some of the hundreds of past magazines I have laying around.
So I started tonight with "Snapper Tacos with Chipotle Cream". I need to be eating more fish but don't find a lot of recipes that sound great to me.....I'd much rather have BEEF tacos. But, these were really good and took about 30 minutes to make.....do I hear Rachel Ray?????
Here's the recipe (I forgot to take any pics....sorry)
Snapper Tacos with Chipotle Cream
from The Best of Cooking Light 4
The fish cooks on top of the vegetables in the same skillet. Break the fish into chunks to finish the filling.
1/2 cup fat-free sour cream (I have to confess that I used low fat....Whole Foods didn't have fat free, plus I think fat free tastes like cardboard)
1/8 tsp salt
1 canned chipotle chile in adobo sauce, seeded and minced (I like it spicy, so I didn't seed it)
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tbsp butter
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground cinnamon
4 garlic cloves, minced
3 tbsp chopped fresh cilantro
1 pound red snapper fillets, skinned (the fish monger at Whole Foods did this for me)
1 tsp grated lime zest
2 tbsp fresh lime juice (1 lime)
4 (8 inch) fat free flour tortillas (I used whole wheat)
Combine sour cream, 1/8 teaspoon salt and chile, and set aside. Combine 1/2 cup onion and 1/2 cup tomato, and set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan, cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in zest and juice; cook 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/tomato mixture; top each serving with 2 tablespoons reserved chipotle cream. Fold in half or roll up. Yield: 4 servings (1 taco)
Calories 340 (21% from fat)
Fat 7.8 g
Protein 28.1 g
Carb 38.1 g
Fiber 3.3 g
Chol 56 mg
Sodium 896 mg
So I think my first Cooking Light Night was a success, but I was the only one here to judge. I think Charlotte will try it....she loves fish.....we'll see. I do know that Mr. B would scarf this down.....he loves anything Mexican.
Stay tuned for more CLN's and thanks again to Clara for the idea! If you have a free minute check out her blog....she has the most adorable bunnies I've ever seen....bigger than most dogs!! CUTE!
**UPDATE** Charlotte loved them....woohoo!!