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Name: Fish Tacos with Cilantro Lime Crema
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/4 cup green onions thinly sliced; 1/4 cup Fresh Cilantro chopped; 3 tablespoons non-fat mayonnaise; 3 tablespoon Reduced fat sour cream; 1 teaspoon Lime zest; 1 1/2 teaspoons fresh lime juice; 1 Garlic cloves minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon Paprika; 1/4 teaspoon Ground red pepper; 1/8 teaspoon salt; 1/8 teaspoon Garlic powder; 1 1/2 pound red snapper fliets; cooking spray; 8 6-inch corn tortillas; 2 cups shredded cabbage

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INGREDIENTS

CREMA
1/4 cup green onions ; thinly sliced
1/4 cup Fresh Cilantro ; chopped
3 tablespoons non-fat mayonnaise
3 tablespoon Reduced fat sour cream
1 teaspoon Lime zest
1 1/2 teaspoons fresh lime juice
1 Garlic cloves ; minced
TACOS
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon Paprika
1/4 teaspoon Ground red pepper
1/8 teaspoon salt
1/8 teaspoon Garlic powder
1 1/2 pound red snapper fliets
cooking spray
8 6-inch corn tortillas
2 cups shredded cabbage

INSTRUCTIONS

Preheat oven to 425 degrees.

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.

NOTES

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Fish Tacos with Cilantro Lime Crema

CREMA
1/4 cup green onions thinly sliced
1/4 cup Fresh Cilantro chopped
3 tablespoons non-fat mayonnaise
3 tablespoon Reduced fat sour cream
1 teaspoon Lime zest
1 1/2 teaspoons fresh lime juice
1 Garlic cloves minced
 TACOS
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon Paprika
1/4 teaspoon Ground red pepper
1/8 teaspoon salt
1/8 teaspoon Garlic powder
1 1/2 pound red snapper fliets
 cooking spray
8 6-inch corn tortillas
2 cups shredded cabbage

Preheat oven to 425 degrees.
    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.

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 4 Servings

Calories: 173
Calories from Fat: 36 (21%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1g
Cholesterol 4.6mg		1 %
Sodium 125.7mg		4 %
Potassium 266.9mg		7 %
Total Carbohydrate 31.7g		9 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 26.2g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 173

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