Easy Fish Tacos

This is a delicious and simple fish taco recipe - just mix up the crema, bake the fish, and assemble the tacos. You can even sub the chopped cabbage with pre-chopped salad mix or cabbage from the supermarket. A delicious and easy dinner!

Yield
4 servings (serving size: 2 tacos)

Ingredients
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free (or regular) 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 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preparation

Preheat oven to 425°.

To prepare crema, 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 or until desired degree of doneness. 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 crema.


Nutritional Information
Calories:394 (14% from fat)
Fat:6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:40.3g
Carbohydrate:40.1g
Fiber:5.5g
Cholesterol:70mg
Iron:3.5mg
Sodium:857mg
Calcium:233mg

Lisa Bell, Cooking Light, DECEMBER 2006