Prep 15 mins
Cook 10 mins
A delightful fun twist on tacos that are sure to make your mouth water
- 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
- Preheat oven to 425°.
- To prepare cream, 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. 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.
- 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.
SO delicious!! We used tilapia because we couldn't find any snapper. We also added a small jalapeno (minced) to the sauce. We're going to have to triple the recipe next time! ;-) Made for PAC Fall 2012.