Fish Tacos with Lime-Cilantro Crema
From Myrecipes.com recipe of the day - originally printed Cooking Light DECEMBER 2006
Daniel was coming out to eat for dinner --I had told him what we were having and he arrived with his own jar of Spicy Sauce to top his with!
This was really easy to throw together on a work night--made it easy by buying the preshredded cabbage. Also used Tilapia rather than Red Snapper as that is what I had on hand.
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
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.
Here it is ready for everyone to assemble.
Now here is Daniel adding his extra spicy sauce!
Mine with out the spicy sauce ready to roll and enjoy!!
Daniel was coming out to eat for dinner --I had told him what we were having and he arrived with his own jar of Spicy Sauce to top his with!
This was really easy to throw together on a work night--made it easy by buying the preshredded cabbage. Also used Tilapia rather than Red Snapper as that is what I had on hand.
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
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.
Here it is ready for everyone to assemble.
Now here is Daniel adding his extra spicy sauce!
Mine with out the spicy sauce ready to roll and enjoy!!
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