Fish Tacos with Lime-Cilantro Crema
Easy
Fairly cheap
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce.
Prep
Cook
| Category: | Dinner |
| Seasons | Summer |
| Cuisine Type | Tex Mex |
Ingredients
For
4
Person(s)
Crema Ingredients
| 1/4 cup green onions, thinly sliced |
| 1/4 cup fresh cilantro, chopped |
| 3 tablespoons mayo |
| 3 tablespoons sour cream |
| 1 teaspoon grated lime rind |
| 1 1/2 teaspoon fresh lime juice |
| 1/4 teaspoon salt |
| 1 clove garlic, minced |
Taco Ingredients
| 1 teaspoon cumin, ground |
| 1 teaspoon coriander, ground |
| 1/2 teaspoon smoked paprika |
| 1/4 teaspoon ground red pepper |
| 1/8 teaspoon salt |
| 1/8 teaspoon garlic powder |
| 1 1/2 pound Red snapper fillets |
| 2 cups cabbage, shredded |
Fish Tacos with Lime-Cilantro Crema Directions
- Preheat oven to 425°
- To prepare crema, combine the crema ingredients in a small bowl; set aside.
- To prepare tacos, combine cumin, coriander, smoked paprika, red pepper, salt and garlic powder in a small bowl
- Sprinkle spice mixture evenly over both sides of fish then 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.
