Fish Tacos with Lime-Cilantro Crema

By xan705

Nutritional Information

Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg

Ingredients

• Crema:
• 1/4 * 1/4 cup thinly sliced green onions
• 1/4 * 1/4 cup chopped fresh cilantro
• 3 * 3 tablespoons fat-free mayonnaise
• 3 * 3 tablespoons reduced-fat sour cream
• 1 * 1 teaspoon grated lime rind
• 1 1/2 * 1 1/2 teaspoons fresh lime juice
• 1/4 * 1/4 teaspoon salt
• 1 * 1 garlic clove, minced
• *
• Tacos:
• 1 * 1 teaspoon ground cumin
• 1 * 1 teaspoon ground coriander
• 1/2 * 1/2 teaspoon smoked paprika
• 1/4 * 1/4 teaspoon ground red pepper
• 1/8 * 1/8 teaspoon salt
• 1/8 * 1/8 teaspoon garlic powder
• 1 1/2 * 1 1/2 pounds red snapper fillets
• * Cooking spray
• 8 * 8 (6-inch) corn tortillas
• 2 * 2 cups shredded cabbage

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.