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Fish tacos with lime-cilantro crema

Cumin, coriander, and paprika lend those fish tacos a delightfully warm, smoky flavor. They're the suitable foundation for the zippy sour cream sauce. For an attractive variant, replacement peeled medium shrimp for the snapper or romaine in area of cabbage.

Total time: 15 mins


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


Preheat oven to 425°.

To put together crema, combine the primary 8 elements in a small bowl; set aside.

To put together tacos, combine cumin and subsequent 5 ingredients (through garlic powder) in a small bowl; sprinkle spice combination flippantly over both aspects of fish. Location fish on a baking sheet lined with cooking spray. Bake at 425° for nine mins or until fish flakes easily while examined with a fork or till preferred degree of doneness. Vicinity fish in a bowl; wreck into pieces with a fork. Heat tortillas in line with package guidelines. Divide fish frivolously among tortillas; pinnacle each with 1/4 cup cabbage and 1 tablespoon crema.


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