Fish Tacos With Lime-Cilantro Crema

This one is a hit with the tastebuds and not the waistline. Compliments of: Cooking Lite

• Ready In: 35 mins
• Serves: 4
• Yields: 2 each

Ingredients

• Crema

• 1⁄4 cup  thinly sliced green onion
• 1⁄4 cup  chopped fresh cilantro
• 3  tablespoons fat-free 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 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 lbs red snapper fillets
•  cooking spray
• 8 (6 inch)  corn tortillas
• 2  cups  shredded cabbage

Directions

1. Preheat oven to 425°.
2. To prepare crema, 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 or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.