Snapper Tacos with Chipotle Cream

Fish is cooked on top of vegetables in one pan. Break the fish into pieces to make the filling.
Combine sour cream, 1/8 teaspoon salt, and chili; set aside. Combine 1/2 cup onion and 1/2 cup tomatoes; set aside.Melt the butter in a large nonstick skillet over medium-high heat. Add 1 cup onion, 1 cup tomatoes, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook for 5 minutes, stirring frequently. Add the cilantro. Place the fish in the pan on top of the onion mixture; cover and cook for 3 minutes. Turn the fish over, cover and cook for 2 minutes. Cut the fish into slices. Add the zest and juice; cook for 2 minutes. Remove from heat.Preheat the tortillas according to the instructions on the package. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup remaining onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll into a roll.