Last night hubby and I enjoyed these amazing fish tacos prepared by our daughter Katy. She had been craving these tacos so I put them on the menu this week. We had these once before and they were every bit as good as we had remembered. What makes them extra special is the zesty crema topping. It is full of flavor with cilantro, green onions and lime juice combined with mayo and sour cream, making a perfect creamy topping for the slightly spicy fish. We used tilapia but any white fish would be fine. We had plenty of fish left over for more tacos today. With my notes from making these before we knew to double the crema so there would be enough for the leftovers.
Fish Tacos with Lime-Cilantro Crema
Lime Cilantro Crema:
- 1/4 cup thinly sliced green onions
- 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
- 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, tilapia or shrimp
- Cooking spray
- 8 (6-inch) corn tortillas (Mission extra thin)
- 2 cups shredded cabbage or romaine
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside. (Double it!)
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 or romaine and 1 tablespoon crema.
Yield: 4 servings (serving size: 2 tacos)
CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); IRON 3.5mg; CHOLESTEROL 70mg; CALCIUM 233mg; CARBOHYDRATE 40.1g; SODIUM 857mg; PROTEIN 40.3g;FIBER 5.5g
Old WWPs 8 / New WWPP 9
Tami’s notes: double the crema, we get 12 tacos from this, use Mission extra thin tortillas, adjust your WWPs accordingly as they will be lower depending on how much fish you use in each taco. Serve with refried beans, fresh tomatoes and avocado slices.
Adapted from Cooking Light, DECEMBER 2006
What are your favorite tacos?