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)

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

Preparation

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.