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.
- 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
- 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.