Fish Tacos with Lime-Cilantro Crema Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Crema:
1/4 C thinly sliced green onions
1/4 C chopped fresh cilantro
3 T fat-free mayonnaise
3 T reduced-fat sour cream
1 tsp grated lime rind
1-1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced
For 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 red snapper fillets (cod, shrimp work well too)
Cooking spray
8 (6-inch tortillas)
2 C shredded cabbage (lettuce, arugula or other green)
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Directions: |
Directions:Preheat oven to 425º.
Crema:
Combine first 8 ingredients in a small bowl; set aside.
Tacos:
Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake 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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Fat: 6.3g
Fiber: 5.5g
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