Fish Tacos with Lime-Cilantro Crema

Fish Tacos with Lime-Cilantro Crema
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon ground red pepper
  • 8 (6-inch) corn tortillas
  • ¼ cup thinly sliced green onions
  • 1 garlic clove, minced
  • ¼ teaspoon ground red pepper
  • ¼ cup chopped fresh cilantro
  • 1/8 teaspoon salt
  • + 33 more ingredients
    • 1 ½ pounds red snapper fillets
    • 3 tablespoons fat-free mayonnaise
    • 1/8 teaspoon garlic powder
    • 1 teaspoon grated lime rind
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 cups shredded cabbage
    • 2 cups shredded cabbage
    • 1 ½ pounds red snapper fillets
    • 8 (6-inch) corn tortillas
    • 1 ½ teaspoons fresh lime juice
    • 1 teaspoon ground cumin
    • 1/8 teaspoon salt
    • ¼ cup thinly sliced green onions
    • ¼ teaspoon salt
    • Cooking spray
    • 1 teaspoon grated lime rind
    • ¼ cup chopped fresh cilantro
    • 1 teaspoon ground coriander
    • 1 ½ teaspoons fresh lime juice
    • 3 tablespoons fat-free mayonnaise
    • Cooking spray
    • ¼ teaspoon salt
    • 3 tablespoons reduced-fat sour cream
    • ½ teaspoon smoked paprika
    • 1/8 teaspoon garlic powder
    • 3 tablespoons reduced-fat sour cream
    • 1 garlic clove, minced
    • ½ teaspoon smoked paprika
    • Tacos:
    • Crema:
    • Crema:
    • Tacos:

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 cooki...

View full recipe at My Recipes

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