fish tacos

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.

Tacos:

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)

Cooking spray

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!

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