Fish Tacos With Lime-Cilantro Crema
"This one is a hit with the tastebuds and not the waistline.
Compliments of: Cooking Lite"
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
2 each
- Serves:
- 4
ingredients
-
Crema
- 59.14 ml thinly sliced green onion
- 59.14 ml chopped fresh cilantro
- 44.37 ml fat-free mayonnaise
- 44.37 ml reduced-fat sour cream
- 4.92 ml grated lime rind
- 7.39 ml fresh lime juice
- 1.23 ml salt
- 1 garlic clove, minced
-
Tacos
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 2.46 ml smoked paprika
- 1.23 ml ground red pepper
- 0.61 ml salt
- 0.61 ml garlic powder
- 680.38 g red snapper fillets
- cooking spray
- 8 (48 inch) corn tortillas
- 473.18 ml shredded cabbage
directions
- 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.
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Reviews
-
I made these as written and loved them really enjoyed the crema and using fresh fish. Thanks -
This was so good! Reminiscient of the fish tacos I use to get at the now defunct Carlos Murphys in San Diego. Thanks so much for sharing!!! -
this was a tasty dinner that was easy to make and easy to clean up. i will be making this again! thanks! -
We make this recipe with Halibut and its tasty everytime! Its become part of the regular rotation. Thanks for posting! -
This is a wonderful recipe, very quick and easy and the result is delicious, The crema sause was a good blend of flavors, I did thin it a bit with lime juice. The rub for the fish was a good blend of spices, it would work for fish anytime.
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Tweaks
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This sauce is so good on the tacos. It really makes them taste rich. We served this with fresh pico de gallo and even my annoyingly picky in-laws couldn't get enough of them. Using cabbage instead of lettuce on these is not only more authentic, it really gives them a nice cruch. I was skeptical, but I will never eat them any other way. We used cod fillets since I see them in fish taco recipes all the time. It makes a nice chunky fish. Thanks for sharing!
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We loved this!!! It was an instant hit at home and then again a couple of weeks later at my son's house. Both times I used tilapia instead of red snapper and romaine lettuce instead of cabbage. Plus, the lime cilantro cream would be good with just grilled fish, if you wanted to fore-go the idea of tacos. Oh! and instead of heating up the oven ... and the kitchen ... I grilled the fish on my George Foreman grill in 3 minutes. Excellent! Thank you, Little Remy, for posting!
RECIPE SUBMITTED BY
Budding epicurean, as cuisine is a newfound love. Previously a bit of a chore and tedious necessity, cooking has launched itself into a realm of veritable artistry.
When I’m not coaxing flavors to maximum potential, you’ll find me working off the last meals surplus on the bicycle or out running with my trusty sidekick, Coda. And when that’s said and done, my hubby gets first dibs on my time.
Magical dishes, magical words: a great cook is, when all is said and done, a great poet.
'Cinquante Ans a Table' (1953)
- Marcel Étiennegrancher (1897-1976)
AND
We can do no great things; only small things with great love.
-Mother Theresa
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