Fish Tacos with Lime Cilantro Crema

By Texaschef11

Ingredients

• For the crema
• 1/4 cup thin sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon grated lime zest
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• For the tacos
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon granulated garlic
• 24 ounces red snapper fillets
• 8 6" white corn tortillas
• 2 cups shredded romaine

Preparation

Step 1

Preheat oven to 425

To make the crema

In a small bowl, whisk together onions, cilantro, mayonnaise, sour cream, lime zest, juice, salt and garlic.

To make the tacos

In a small bowl, stir together cumin, coriander, paprika, red pepper, salt and granulated garlic. Evenly scatter spices over both sides of the fillets. Set fish on a baking sheet lightly coated with nonstick spray.

Bake until fish flakes easily when tested - about 7-10 minutes. Remove and let cool slightly. Use a fork to break the fish into chunky pieces. Evenly divide fish among tortillas - top each evenly with romaine and crema.

Makes 4 servings.