Fish Tacos with Lime-Cilantro Crema

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below!

 

 

Ingredients

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  (I just used the zest of one lime)
  • 1 1/2 teaspoons fresh lime juice (I used the juice of one lime)
  • 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
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)

 

Preheat your oven to 425°. Prepare the creme by combining the green onions (scallions), cilantro, mayo, sour cream, lime zest, lime, salt and garlic in a small bowl. Set aside. (You can also make this ahead if you’d like and just refrigerate until ready to use).

 

 

Combine the cumin, coriander, smoked paprika, ground red pepper (cayenne pepper), salt and garlic powder in a small bowl.

 

 

Sprinkle the mixture evenly over both sides of the fish.

 

 

Add the fish to a baking sheet sprayed 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.

 

 

While waiting for the fish to cook, shred the cabbage.

 

 

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.

 

 

Cooking Light does it again!  The only problem I was having is that my tortillas kept breaking apart on me which can get a bit messy. But the fish had a ton of flavor without being spicy. The crema added, well, a creaminess without the need for a cheese or something similar. And the cabbage’s crunchiness was really nice too!

 

 

To enter to win your own copy of this cookbook, use the Rafflecopter widget below (if you can’t see it, try reloading the page, sometimes it can be slow to load). You can also read my review and another recipe from the cookbook here.

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