Dinner and tacos below 20 minutes? Cumin, coriander, and paprika lend these fish tacos a delightful heat, smoky taste. They’re the appropriate pairing for the tangy sour cream sauce. The spice at the fish may be used on different taco versions such as chook, shrimp, floor pork or even fajita vegetables. You also can alternative romaine in the region of cabbage or add coleslaw to pair with the spice and heat of the taco filling along with our Mango Jalapeno Slaw. For a complete meal, serve tacos along Mexican Broiled Corn Salad and create a taco bar to permit everybody to assemble their own meal.
- 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 the lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 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
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage
How to Make It
Preheat oven to 425°.
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.Open Next Page To See More!