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Oh my GOD these fish tacos

2014 February 20
by Laura

Holy cow were these fish tacos delicious. Cooking Light knows what’s up, and they nailed it with these Fish Tacos with Cilantro Lime Crema. I made a few changes that I think were good ones, but please trust me and make these sometime in the next week. So springy, EASY, light, and fantastic. I served with corn/veggies and refried beans.

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Crema:

  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup fat-free mayonnaise
  • 1/4  cup reduced-fat sour cream
  • 2 teaspoons grated lime rind
  • 1 tbsp fresh lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon minced garlic

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 (I used haddock, any white fish would work)
  • Cooking spray
  • 8 (6-inch) corn tortillas (I used crunchy ones)
  • 2 cups shredded cabbage (I bought the package of Cole Slaw mix in the bagged lettuce section)

Prepare the crema a bit ahead of time: mix the first 8 ingredients in a bowl and refrigerate until serving.

When ready to cook, preheat oven to 425 degrees. Mix 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. 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.

One Response leave one →
  1. February 21, 2014

    Have you ever been to San Diego? Because I had fish tacos there like 6 years ago and have been desperately searching for something similar ever since.

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