Chipotle cream sauce on the left and the tomatoes, cilantro and onion on the right
3 fillets of tilapia
1/2 cup Fat Free sour cream
2 tsp. chipotle chile pepper in adobo sauce, finely chopped
1/8 tsp. Salt
1/4 red onion, chopped
4 small tomatoes, seeded and diced
3 tablespoons fresh cilantro, chopped
1 Tablespoon garlic salt
1 Tablespoon cumin
2 Tablespoons butter
3 limes, for zest, juice and garnish
one package small flour tortillas, warmed
Thaw fish, if frozen. Rinse fish; pat dry with paper towels and set aside. In a small bowl, combine sour cream, chipotle chile and 1/8 teaspoon salt; set aside. Saute red onion over med heat for 5 min to sweat out. In another bowl, combine onion, tomato and cilantro; set aside.
In another small bowl, combine garlic salt and cumin. Rub evenly over both sides of fish using your fingers.
In a 12-inch nonstick skillet, melt butter over medium heat. Add fish and cook for 3 minutes. Turn fish and cook for 2 minutes more. Break fish into bite-size chunks; sprinkle with lime zest and juice. Cook 1 to 2 minutes more or until fish begins to flake when tested with a fork. Remove from heat. Remove fish mixture from skillet with a slotted spoon, discarding liquid.
Serve with lime wedges.