Fish Tacos with Lime-Cilantro Crema

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Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage. Use homemade mayo and sub homemade yogurt for the sour cream to make this SCD legal. Also be sure not to serve with the tortillas.
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbsps fat-free mayonnaise
3 Tbsps reduced-fat sour cream
1 tsp grated lime rind
1 1/2 tsps fresh lime juice
1/4 tsp salt
1 clove garlic, minced
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 pounds red snapper fillets
Cooking spray
8 (6-inch) tortillas
2 cups shredded cabbage
1. Preheat oven to 425°.
2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
3. 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° 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.
Yield: 4 servings (2 tacos each)

Calories: 394
Total fat: 6.3g
Fiber: 5.5g
Sodium: 857mg
Cuisine   Latin AmericaDish   Main Dish
Main Ingredient   Fish 
Features   Low-Calorie, Low-Fat

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