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Fish Tacos with Lime-Cilantro Crema Recipe

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This recipe for Fish Tacos with Lime-Cilantro Crema, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
cup thinly sliced Green Onions
cup chopped fresh Cilantro
3 Tbsp mayonnaise
3 Tbsp Sour Cream
1 tsp grated Lime Rind
1 tsp fresh Lime Juice
tsp Salt
1 Garlic clove, minced
1 tsp ground Cumin
1 tsp ground Coriander
tsp smoked paprika
tsp ground Red Pepper
⅛ tsp Salt
⅛ tsp Garlic Powder
1 pounds Red Snapper fillets
Cooking spray
1 package 6-inch Corn Tortillas
2 cups shredded Cabbage

Directions:
Directions:
Preheat oven to 425 Degrees F.

To prepare Crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare 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 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 cup cabbage and 1 Tbsp crema.

 

 

 

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