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Fish Tacos with Chipotle Cream

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy
Ingredients

1/2 cup creme fraiche
1/8 teaspoon salt
1 chipotle pepper, in adobo sauce, seeded & minced

2 Tablespoons unsalted butter
1/2 medium onion, chopped
4 garlic cloves, minced
1/2 large tomato, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon salt
1/4 teaspoon groud cinnamon
3 Tablespoons fresh cilantro, chopped
1 lb. cod fillets
1 teaspoon lime zest
1-2 Tablespoons lime juice
8 gf corn tortillas
1/4 head of cabbage, sliced
3/4 cup monterey jack cheese, grated
Pico de Gallo or gluten-free salsa (optional)
Directions
Combine the creme fraiche (or sour cream) with 1/8 teaspoon salt and chipotle chile; set aside.

In a large skillet, melt the butter over medium heat. Add the onion; saute for 2 minutes or until just softened. Add the garlic; saute for 30 seconds. Add the tomatoes, cumin, chili powder, salt and cinnamon; cook for 5 minutes, stirring occasionally. Stir in the cilantro. Arrange the fish over the onion mixture in the pan. Cover and cook for 3 minutes. Turn the fish, cover and continue to cook for another 2-3 minutes or until the fish flakes easily with a fork. Break fish into chunks. Stir in the lime zest and juice; cook for 1 additional minute. Remove from heat.

Warm the tortillas according to package directions. Fill each tortilla with fish mixture, cabbage, monterey jack cheese. Top with fresh pico de gallo and chipotle cream. Serve immediately.
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Posted By Member:
Posted Date: 1/9/2013

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