Fish Tacos

Published: August 03, 2012

Ingredients

Crema:
¼	cup thinly sliced green onions
¼	cup chopped fresh cilantro
3	tablespoons fat-free mayonnaise $
3	tablespoons reduced-fat sour cream $
1	teaspoon grated lime rind
1½	teaspoons fresh lime juice
¼	teaspoon salt
1	garlic clove, minced
Tacos:
1	teaspoon ground cumin
1	teaspoon ground coriander
½	teaspoon smoked paprika
¼	teaspoon ground red pepper
⅛	teaspoon salt
⅛	teaspoon garlic powder
1½	pounds red snapper fillets $
	Cooking spray
8	(6-inch) corn tortillas
2	cups shredded cabbage $

Directions

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.