My husband loves fish tacos and I have been trying to find a good recipe for them. This one is really good! I especially love the lime-cilantro crema! I think next time I make this I will double the crema sauce - I couldn't get enough of it's fresh lime zip! Give them a try - I think you will really like them!
Fish Tacos with Lime-Cilantro Crema
adapted from Cooking Light Magazine
YIELD: 4 servings (serving size: 2 tacos each)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free or low-fat 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 (I used tilapia)
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. (I made this about 1 hour ahead of time and kept it in the fridge - I think it helped the flavors come together nicely)
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. (My tilapia package said to cook my fish for 30 minutes at 400 degrees, so it might differ with different kinds of fish) 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.