Fish Tacos with Lime-Cilantro Crema

My friend, Lisa discovered this recipe from Cooking Light, 2006.  My family loves it.   I buy the frozen bag of Tilapia at Wal-Mart.   I double the crema recipe, as we like more sauce.  We also  make the crema ahead and add a little more lime juice than it calls for.  The consistency should be the a little thinner than sour cream.  You will spoon a tablespoon of crema on your corn tortilla, then add the cabbage and  fish.   You may also substitute peeled medium shrimp for the tilapia.

Fish Tacos with Lime-Cilantro Crema

  

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

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 tilapia fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage