Fish Tacos With Lime-cilantro Cream

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup green onion, sliced thin
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons light 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 cloves or 1 teaspoon garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 1/2 lbs red snapper fillets or 1 1/2 lbs any type fish
• cooking spray
• 4 (6 inch) flour tortillas
• 2 cups shredded romaine lettuce

Recipe

• 1 preheat oven to 425°.
• 2 to prepare cream, combine the first 8 ingredients in a small bowl; set aside.
• 3 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° for 9 minutes or until fish flakes easily when tested with a fork. 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 cream.
• 4 note: if you notice your fish is too watery when you cook it try cooking it on a broiler sprayed with cooking spray to help drain the juices, or cover a cookie sheet with aluminum foil and spray with cooking spray, take a knife and slice into foil and put on top of a cookie sheet to help the juices drain.