Fish Tacos with Lime-Cilantro Crema

1/4 c. Thinly sliced green Onions
1/4 c. Chopped fresh cilantro
3T. Fat-free mayo.
3T. Reduced-fat free sour cream
1 t. Grated lime rind
1 1/2 t. Fresh lime juice
1/4 t. Salt
1 garlic clove, minced

1 t. Ground cumin
1 t. Ground coriander
1/2 t. Smoked paprika
1/4 t. Ground red pepper
1/8 t. Salt
1/8 t. Garlic powder
1 1/2 lbs. Red snapper fillets
Cooking spray
8 (6 inch) corn tortillas
2 c. Shredded cabbage

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 fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 mins or until done. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top with 1/4 cup cabbage and 1 T. Crema.

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