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Fish Tacos with Lime-Cilantro Crema

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Ingredients
  

For the Crema:

  • ¼ cup green onions, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 3 tbsp. fat-free mayonnaise
  • 3 tbsp. reduced-fat sour cream
  • 1 tsp. lime rind, grated
  • 1-½ tsp. fresh lime juice
  • ¼ tsp. salt
  • 1 garlic clove, minced

For the Tacos:

  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. smoked paprika
  • ¼ tsp. ground red pepper
  • ⅛ tsp. salt
  • ⅛ tsp. garlic powder
  • 1-½ pounds red snapper fillets
  • Cooking spray
  • 8 6-inch corn tortillas
  • 2 cups cabbage, shredded

Instructions
 

  • Pre-heat oven to 425°F.

To prepare the crema:

  • In a small bowl, combine the first 8 ingredients; set aside.

To prepare the tacos:

  • In a small bowl, combine cumin and next 5 ingredients (through garlic powder).
  • Sprinkle spice mixture evenly over both sides of fish.
  • Place fish on a baking sheet coated with cooking spray.
  • Place fish in pre-heated oven and bake for 9 minutes or until fish flakes easily when tested with a fork.
  • Remove from oven; place fish in a medium bowl, using a fork, break into pieces.
  • Heat tortillas, according to package directions.
  • Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.