The other night I made these fish tacos. They were absolutely delicious, but even better, they aren't battered and fried like lots of fish taco recipes, so they were pretty healthy, too!
Fish Tacos with Lime-Cilantro Crema
via Cooking Light
- 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
- 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 (we used hard shells)
- 2 cups shredded cabbage
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 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.
- Calories: 394 (14% from fat)
- Fat: 6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
- Protein: 40.3g
- Carbohydrate: 40.1g
- Fiber: 5.5g
- Cholesterol: 70mg
- Iron: 3.5mg
- Sodium: 857mg
- Calcium: 233mg
1 sweet apple (we like Braeburn), chopped
1/2 package grape tomatoes, chopped
1 jalapeno, minced
1/4 red onion, minced
Mix all ingredients together in a medium bowl. Spoon onto fish tacos for sweetness and added crunch.
We were both in heaven when we ate this dinner on Friday. It was so.good. I hope you enjoy it next time you get a hankering for tropical food!