FISH****Fish Tacos with Lime-Cilantro Crema

By Unblond1

02/09/11 - This was very good, although I may have liked it a bit more than Dan did. It was way too much, however, and too spicy so see the recipe notes.

Ingredients

• Crema:
• 4 Servings
• 2 tbsp. thinly sliced green onions
• 2 tbsp. chopped fresh cilantro
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons fat-free greek yogurt
• 1/2 teaspoon grated lime rind
• 1 teaspoon fresh lime juice
• 1/4 - 1/2 tsp. Chipotle Tabasco (taste as you add it)
• 1 garlic clove, minced
• Salt to taste
• Tacos:
• salt and pepper
• 6 oz. red snapper, tilapia or basa fillets
• Cooking spray
• 4 (6-inch) corn tortillas
• 1 cup shredded romaine or cabbage
• 1/2 medium ripe avocado, sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°.

To prepare crema, combine all ingredients in a small bowl and refrigerate until serving time. Careful as you add the heat, tasting as you go. Add lime juice (or a bit of milk) until you achieve desired drizzling consistency. This is an adequate amount of sauce too.

Place fish on a baking sheet coated with cooking spray and season with salt and pepper. Bake at 425° for 15 minutes. Remove and break fish into pieces with a fork. Heat tortillas, one at a time, in a dry skillet over high heat, turning frequently, for about 45 seconds each, until hot and lightly charred. Divide lettuce evenly among tortillas; top each with fish and avocado, the drizzle each with crema.