By Shane O’Neill, VP
Crema
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon lime rind, grated
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
Tacos
- 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 filets
- 8 corn tortillas, 6-inch
- 2 cups shredded cabbage
- cooking spray
-
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.
