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Fish Tacos with Lime-Cilantro Crema Recipe

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This recipe for Fish Tacos with Lime-Cilantro Crema 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!



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

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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