Recipe: Fish Tacos With Lime-Cilantro Crema
Description: Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.
Ingredients: [{"text": "1/4 cup thinly sliced green onion"}, {"text": "1/4 cup chopped fresh cilantro"}, {"text": "3 tablespoons fat-free mayonnaise"}, {"text": "3 tablespoons reduced-fat sour cream"}, {"text": "1 teaspoon grated lime rind"}, {"text": "1 1/2 teaspoons fresh lime juice"}, {"text": "1/4 teaspoon salt"}, {"text": "1 garlic clove, minced"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon ground coriander"}, {"text": "1/2 teaspoon smoked paprika"}, {"text": "1/4 teaspoon ground red pepper"}, {"text": "1/8 teaspoon salt"}, {"text": "1/8 teaspoon garlic powder"}, {"text": "1 1/2 lbs red snapper fillets"}, {"text": "cooking spray"}, {"text": "8 (6 inch) corn tortillas"}, {"text": "2 cups shredded cabbage"}]
Instructions: Preheat oven to 425&deg;.
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&deg; 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.
