Prep 15 mins
Cook 10 mins
A delightful fun twist on tacos that are sure to make your mouth water
- 59.14 ml green onion, sliced thin
- 59.14 ml fresh cilantro, chopped
- 44.37 ml light 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 cloves or 4.92 ml garlic, minced
- 2.46 ml ground cumin
- 4.92 ml ground coriander
- 2.46 ml paprika
- 1.23 ml ground red pepper
- 0.59 ml salt
- 0.59 ml garlic powder
- 680.38 g red snapper fillets or 680.38 g any type fish
- cooking spray
- 4 (24 inch) flour tortillas
- 473.18 ml 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.