Today I’m sharing one of my all time favorite recipes for fish tacos. I discovered it several years ago from Cooking Light and it remains one of our favorite dishes.
I double the Crema because it’s always a hit and we still run out every time! This is one of those recipes I’ve made so many times I usually don’t even pull up the ingredient list anymore. And I don’t stress if I don’t have coriander or another spice on hand, it still comes out delicious.
We usually serve ours up with black beans and rice and fresh salsa. If the kids are feeling picky (often!) we will shred some cheese and make bean/cheese quesadillas for them. It’s an easy substitute without feeling like a short-order cook!
1/4 cup thinly sliced green onions (I’ve subbed shallots before with good results)
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise (I go with Light)
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
(prepare above ingredients by mixing in a bowl)
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 (I usually use Haddock, an easily sourced, inexpensive white fish here in New England)
8 (6-inch) corn tortillas
2 cups shredded cabbage
For the tacos, combine the spices in a small bowl; sprinkle spices 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. Place fish in a bowl and 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 (or more!) of crema.
This is a really healthy, filling dish – perfect for a fresh start kind of week. Let me know if you give it a try!