Ingredients

• ½ cup fat-free sour cream
• â…› teaspoon salt
• 1 canned chipotle chile in adobo sauce, seeded and minced
• 1½ cups chopped onion, divided
• 1½ cups chopped tomato, divided
• 2 tablespoons butter
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 4 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 1 pound Chilean sea bass
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 4 (8-inch) fat-free flour tortillas

Instructions

1. To make the chipotle cream, remove one chile from the can and chop.
2. Combine the sour cream, â…› teaspoon salt, and chopped chile. Set aside.
3. Combine ½ cup chopped onion and ½ cup tomatoes and set aside. (You will have one cup of each, tomatoes and onions, left over.)
4. Melt the butter in a large saute pan over medium heat. Add 1 cup onion, 1 cup tomato, cumin, salt, cinnamon, and minced garlic and cook for 5 minutes, stirring frequently.
5. Stir in cilantro.
6. Arrange the fish over the mixture in the pan.
7. Cover and cook for 3 minutes. Turn fish, cover, and cook for 2 minutes.
8. Peel off the skin (if the skin was still on the fish) and break the fish into chunks.
9. Stir in lime rind and lime juice and cook for 2 minutes. Remove from heat.
10. Warm tortillas according to package directions. Fill each tortilla with ½ cup fish mixture and ¼ cup reserved onion mixture. Top each serving with 2 tablespoons chipotle cream.

Recipe courtesy of I Can Cook That
https://icancookthat.org/2012/08/chilean-sea-bass-...