Snapper Tacos with Chipotle Cream

• 4 8-inch fat-free flour tortillas
• 1/2 cup fat-free sour cream
• 1 tsp 1/8 salt
• 1 canned chipotle chile in adobo sauce, seeded and minced
• 1 1/2 cup chopped onion, divided
• 1 1/2 cup chopped onion, 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 lb snapper filets, skinned
• 1 tsp grated lime rind
• 2 tbsp fresh lime juice

1. Combine sour cream, 1/8 tsp salt, and chile; set aside.
2. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
3. Melt butter in a large nonstick skillet over medium heat.
4. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic.
5. Cook 5 minutes, stirring frequently.
6. Stir in cilantro.
7. Arrange fish over onion mixture in pan; cover and cook 3 minutes.
8. Turn fish; cover and cook 2 minutes.
9. Break fish into chunks.
10. Stir in rind and juice; cook 2 minutes.
11. Remove from heat.
12. Warm tortillas according to package directions.
13. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 Tbsp chipotle cream.
14. Fold in half or roll up and enjoy!

flour tortillas, sour cream, salt, chipotle chile, onion, onion, butter, ground cumin, salt, ground cinnamon, garlic, fresh cilantro, snapper filets, lime rind, lime juice

Taken from cookpad.com/us/recipes/337673-snapper-tacos-with-chipotle-cream (may not work)