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!"

Busted! 

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!

Ingredients

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

Tacos

• 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.

Enjoy!!!

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