Fish Tacos with Cilantro Lime Crema

If you ever go to Mission Beach in San Diego, there is a little Restaurant on the boardwalk called Roberto's. There you will find some of the freshest and best fish tacos you've ever sunk your teeth into. It's a highlight when we vacation there, and I definitely get my fill! Since then, it's been really hard to find a fish taco that I've liked as much as those, but these are definitely close! They're also quite a bit lighter.



What I like most about these tacos, besides the fact that they're crazy delicious, is how easy they are to make. The ingredients are all very accessible, most you will already have in your fridge or pantry, and if you don't want to fire up the grill, then you can roast the fish in the oven. I like to eat these while imagining that I'm sitting on the beach!



Fish Tacos with Cilantro Lime Crema

From Cooking Light December 2006



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

1 1/2 teaspoons fresh lime juice

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 use a bagged coleslaw mix)



Directions



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 (don't be shy with it, get it good and coated). 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.