This delicious recipe comes from Cooking Light and I tried it the other night with great success! I could not find any fish except tilapia, and it worked just fine. Add some coronas and lime and voila! A perfect summer feast.
Fish Tacos with Lime-Cilantro Crema
Yield: 4 servings (serving size: 2 tacos)
- 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
- 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
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.
I highly recommend serving with this salsa-guacamole hybrid that I was inspired to make after tasting one that Meghan made for Memorial day:
5-6 tomatoes cut into small pieces
3 avocados cut into small pieces
1 purple onion, diced
1 bunch cilantro, chopped
1/2 cup green onion, chopped
juice of 1/2 a lime
salt and pepper to taste
Mix it all together and enjoy! I almost think it tastes better if you let it sit in the fridge for a while.