Fish Tacos with Lime-Cilantro Crema

I’m a big fan of fish tacos. There was a restaurant in Nashville that had THE BEST ones, however, they closed years in the past, so I’m continually on a quest to discover fish tacos as desirable as the ones. I couldn’t wait to look at how those Fish Tacos with Lime-Cilantro Crema could stack up. I became quite lots offered on them from the phrase “crema.”

Fish Tacos with Lime-Cilantro Crema
Fish Tacos with Lime-Cilantro Crema


1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp. fat-free mayonnaise
3 tbsp. reduced-fat sour cream
1 tsp. grated lime rind
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, 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 lbs. red snapper fillets (I used tilapia)
Cooking spray
8 (6-inch) corn 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.

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