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

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.

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

 

What do you think?