Fish Tacos with Lime-Cilantro Crema
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Ingredients:
| crema: | |
| 1/4 cup | thinly sliced green onions |
| 1/4 cup | chopped fresh cilantro |
| 3 tablespoons | fat-free mayonnaise |
| 3 tablespoons | reduced-fat sour cream |
| 1 teaspoon | grated lime rind |
| 1 1/2 teaspoons | fresh lime juice |
| 1/4 teaspoon | salt |
| 1 | garlic clove, minced |
| tacos: | |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| 1/2 teaspoon | smoked paprika |
| 1/4 teaspoon | ground red pepper |
| 1/8 teaspoon | salt |
| 1/8 teaspoon | garlic powder |
| 1 1/2 pounds | red snapper fillets |
| cooking spray | |
| 8 | (6-inch) corn tortillas |
| 2 cups | shredded cabbage |
Directions:
Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Source: myrecipes.com
