Description
When you’re hungry for something different, this tangy fish taco is just the thing to reel in your appetite.
Ingredients
- 4 each Mission® Low Carb Soft Taco Size Flour Tortillas
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic, minced
- 3 tablespoons fresh cilantro, chopped
- 1 pound tilapia fillets
- 2 tablespoons lime juice
- 2 cups mixed greens
- 2 peppers canned chipotle chiles in adobo (minced and seeded)
- 1 cup non-fat sour cream
- ¼ teaspoon salt
Instructions
- Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
- In a skillet set at medium-high heat
- add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes.
- After the 5 minutes
- add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute.
- Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.
- Fold the tortillas over to form tacos and serve.
Prep Time: 12 mins
Cook Time: 10 mins
Total Time: 22 mins
Servings: 4