Fish Tacos With Chipotle Cream Sauce - cooking recipe

Ingredients

4 soft taco-size flour tortillas
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
1 lb tilapia fillet
2 tablespoons lime juice
2 cups shredded cabbage
Chipotle Cream Sauce
1 canned chipotle chile in adobo (minced and seeded)
1 cup fat free sour cream
1/4 teaspoon salt

Preparation

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 cabbage and fish on the center of each tortilla.
Top each with equal amounts of the Chipotle Cream Sauce.
Fold the tortillas over to form tacos and serve.