Thursday, January 26, 2012

Fish Tacos With Lime-Cilantro Crema

We had these last week and they were so yummy! They reminded me of California and even made me a little homesick. I served them under the guise of "California Tacos" so that the hubby would at least try them. He is on self-imposed, strict no fish diet, and I have never seen him willingly eat a bite of fish that wasn't battered and deep-fried. Apparently I wasn't as slick as I thought because Logan took one bite and said, "California Tacos taste like fish!"


No worries they were so good the hubby at 3!!! I think between the de-lish cilantro crema and the crunchy cabbage, the fishy-fish was overpowered by yumminess!!! They truly were wonderful and I can't wait to make them again. These amazing tacos were posted on My Recipes and the original recipe comes from Cooking Light-one of my favorite magazines!

Crema (I doubled the recipe, the crema is wonderful!)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3T fat-free mayonnaise
  • 3T reduced-fat sour cream
  • 1t grated lime rind
  • 1 1/2t fresh lime juice
  • 1/4t salt
  • 1 garlic clove, minced

  • 1t ground cumin
  • 1t ground coriander
  • 1/2t smoked paprika
  • 1/4t ground red pepper
  • 1/8t salt
  • 1/8t garlic powder
  • 1 1/2 pounds red snapper fillets (I used Tilapia)
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage
Preheat oven to 425 degrees

To prepare crema, combine the first 8 ingredients in a small bowl and set aside. I made mine in the morning and put it in the refrigerator, letting the flavors develop throughout the day. 

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees 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.


For those interested...(one serving=2 tacos)

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 14%
  • Fat: 6.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 40.3g
  • Carbohydrate: 40.1g
  • Fiber: 5.5g
  • Cholesterol: 70mg
  • Iron: 3.5mg
  • Sodium: 857mg
  • Calcium: 233mg

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