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Fish tacos with lime-cilantro crema

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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 Ingredients: 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 red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage Guidance: Preheat oven to 425°. To put together crema, combine the primary 8 elements in a small bowl; set aside. To put together t

Custard kisses

Try a homemade version of these old-school favourites for a comforting afternoon tea

Prep: 30 mins           Cook: 10 mins 
Ingredients:
  • 175g softened butter
  • 50g golden caster sugar
  • 50g icing sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 300g plain flour, plus extra for dusting
  • 100g softened butter
  • 140g icing sugar, sifted, plus a little extra
  • 2 tbsp custard powder
  • few drops yellow food colouring, if you have any










Method:


1-Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden.

2-Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden.

by:bbcgoodfoodme.com

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