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Fish Tacos with Lime-Cilantro Crema

My friend, Angela, told me about this recipe for fish tacos with lime-cilantro crema.  I'm not a big seafood eater, but I'm trying to find more fish recipes that my family likes.

I made these tacos tonight and I loved them.  My seven year old ate one and then asked if we had any plain fish (but I was impressed that she ate the whole taco).  The boys were too distracted to eat a whole taco.  I loved that they were fast (under 15 minute meal) and didn't taste too fishy.

photo from Cooking Light
Fish Tacos with Lime-Cilantro Crema
recipe from Cooking Light, December 2006

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used tilapia)
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage (I used lettuce instead)

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° 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.

**Angela had a great trick for heating corn tortillas.  Wrap the tortillas in a wet dish cloth, then microwave until warm.  We kept them wrapped in the towel while we ate, and they stayed nice and moist and didn't crack.

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