Fish Tacos With Lime-Cilantro Cream

A delightful fun twist on tacos that are sure to make your mouth water

• Ready In: 25 mins
• Serves: 4
• Yields: 2 tacos each

Ingredients

• 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

• Tacos

• 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

Directions

1. Preheat oven to 425°.
2. To prepare cream, combine the first 8 ingredients in a small bowl; set aside.
3. 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.
4. 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.