Fish Tacos with Lime Crema, Cooking Light

1/4 cup green onions, sliced
1/4 cup cilanto, chopped
3 tbsp. mayonnaise, fat-free
3 tbsp. sour cream, low-fat
1 tsp. lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 clove garlic, minced
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red chile
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. red snapper filets
cooking spray
8 corn tortillas
2 cups cabbage, shredded

1. Preheat oven to 425ºF.

2. Combine green onions, cilantro, mayonnaise, sour cream, lime zest, lime juice, salt and garlic in a small bowl. Set aside.

3. Combine cumin, coriander, paprika, chile, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily. Break fish into bite-sized pieces.

4. Heat tortillas to soften. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage and 1 tbsp of crema.


I used Mexican crema instead of the mayonnaise and sour cream. Personally I would forget the mayonnaise and use about a 1/2 cup of sour cream thinned slightly with milk.

I didn’t have any cabbage and used red leaf lettuce instead. Just as good. I also added chopped red onion as a garnish.

As usual, I had a heavy hand with the spices.

Can use any mild white fish. Tilapia worked.