Tuesday, October 9, 2012

Fish Tacos with Cilantro-Lime Creme

Since we moved into our new house a little over a week ago, I haven't done a whole lot of cooking. My parents were here for about 5 days and my mom was an angel and had dinner on the table every night. If only I were that good!

A colleague gave the girls in my office this recipe for fish tacos and I tried them out last night. Delicious and healthy!

For the crema, you'll need:
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 Tablespoons fat-free mayo (I used Duke's Light Mayo)
  • 3 Tablespoons reduced fat sour cream
  • 1 teaspoon lime rind
  • 1 and 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced (I keep minced garlic in the fridge for quick use)
For the tacos, you'll need:
  • 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 and 1/2 pounds red snapper fillets (I used tilapia)
  • 8 (6 inch) tortillas
  • 2 cups shredded cabbage
First, preheat the oven to 425 degrees.

Combine all of the ingredients for the crema and set aside.

Combine cumin, coriander, paprika, red pepper, salt and garlic powder. Sprinkle the mixture on the fish. Place the fish on some parchment paper on a baking sheet. Bake for about 9 minutes or until done.

Put fish in a bowl and flake it into pieces. Heat tortillas, fill each tortilla with fish, 1/4 cup cabbage and 1 tablespoon of the crema. I also added Monterrey jack cheese to ours.

Pretty good for a quick and healthy meal!


Kakhi said...

Yum! This is the next recipe I'm making!

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