Cream Mixture (“Crema”)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Combine all the ingredients in a small bowl and set aside.
1 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 pounds fish fillets (I used talapia)
8 (6 inch) corn tortillas
2 cups shredded cabbage
Combine all the spices (first 5 ingredients). Sprinkle over the fish fillets. Put the fillets on a sprayed cookie sheet. Bake at 425 degrees for 9 minutes (until flaky). Break into pieces and divide evenly among the tortillas. Serve with the cream mixture and cabbage (and that homemade salsa!). I also served them with avocado slices…it’s the way to go!
*** This recipe is also easy to just make a single serving! Just thaw one fish fillet and combine spices using smaller amounts!
*This recipe came from Cooking Light–2 tacos only have 394 calories!