Snapper Tacos with Chipotle Cream

So tonight was actually Supper Club night and I begged off. Hard decision to make, but this week has been jam-packed, and I was trying to lessen my commitments a bit, even though I enjoy Supper Club immensely. Hopefully one of the gang (hint! hint!) will e-mail me a list of the offerings from tonight, so I can share it with you guys.

I had my Supper Club contributions planned already for what I was going to bring (Marinated Shrimp; White Peach, Cassis and Champagne Floats; Chocolate Wet Cake and Colby Fondue), and think I might make the items at some point over the weekend just because. The Floats looked really cool, and with peaches coming into season now, I’m going to stop at the Farmer’s Market on Sunday and pick some up. How can you not gravitate towards a recipe where the ingredients are ice cream, fresh peaches and champagne?

The Husband took Nicholas out tonight for a “Boys’ Night Out,” so I made dinner for myself. I love, love, love fish tacos and found a recipe online to make. An older Cooking Light recipe, the only changes I made were to use cod instead of snapper, and a little bit of ground chili powder in place of the chipotle chile. Lastly, I added sliced avocado to the taco (how can you not have avocado with cilantro?) and a little bit of extra fresh cilantro to the top of the taco before I wrapped it up. They were quite tasty, and very quick to make. I wouldn’t hesitate to make them again, but I prefer battered cod in fish tacos, as opposed to the way it was done in this recipe. Just a preference thing.

The Husband’s family is coming over for dinner on Saturday, so we’re going to plan the menu tomorrow. They have never had anything that The Husband has cooked before, so I thought it would be a nice treat for them if he cooked. He’s going to make the main course and his Black Beans and Rice, The Sister-in-Law is bringing dessert, and I’ll make the starters. Teamwork at its best – can’t get better than that!

Have tomorrow off and I’m going to pop into the Indian grocery store and pick up a few goodies. Tune in tomorrow to see what stash I come home with. Until then…

PS – QUICK NEWS: For those that don’t have my web site already bookmarked, you can now reach it even easier … www.sweetnicks.com!

Snapper Tacos with Chipotle Cream
The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1-1/2 cups chopped onion, divided
1-1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) flour tortillas

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; 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 minced 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 rind 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 mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Yield: 4 servings (serving size: 1 taco)