Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage. (from my recipes.com)
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.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 67.6mg||21 %|
|Sodium 205mg||7 %|
|Potassium 832.4mg||22 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.1g|
|Protein 36.3g||52 %|
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Calories per serving: 210
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