Fish Tacos with Cilantro-Lime Crema

This is a recipe that Clay and I have made several times, and it is so tangy and delicious. The original recipe is from Cooking Light (here). The cilantro and lime crema is so simple, but it really does make the taco. A perfect fresh summertime dinner!

 

Ingredients:

(4 servings)

Crema: 

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tbsp fat free mayonnaise
3 tbsp fat free sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced

Tacos:
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 lbs tilapia (the original recipe calls for red snapper, but this is sometimes difficult to find)
Cooking spray
8 small flour tortillas (as opposed to corn tortillas in the original recipe - I find that corn tortillas fall apart too easily, and then all your taco filling falls out....not fun)
2 cups shredded cabbage


Preheat oven to 425 degrees.

Combine cumin, coriander, paprika, red pepper, salt, and garlic powder in a small bowl. Spray a baking sheet with cooking spray. Place fish on baking sheet. Rub spices on both sides of the fish, and then lightly spray with cooking spray.

Bake for approximately 10 minutes, or until the fish flakes easily. Add tortillas wrapped in foil for the last couple minutes to head them up.

To prepare crema, mix first 8 ingredients in a small bowl.









Remove fish from oven and place in a bowl. Break up into small chunks. Divide fish evenly among tortillas, and top with 1/4 cup cabbage and 1 tbsp crema.