This was my first time to make fish tacos. The Cooking Light recipe calls for red snapper fillets but they were twice the price of tilapia so I chose to save a few bucks. If you try this recipe with red snapper, I would love to hear about it as I have never cooked snapper. I love corn-on-the-cob during the summer months and May will be here on Sunday so it was not too early for this easy side. Brian and our sweet friend, Scott, loved the tacos!!
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp fat-free mayonnaise
3 tbsp reduced-fat sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 teaspoon salt
1 garlic glove, minced
Tacos:
1 tsp ground cumin
1 tsp ground coriander
1/2 teaspoon paprika
1/4 tsp ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used tilapia fillets)
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425 degrees. Prepare crema by combining the first 8 ingredients in a small bowl; set aside.
Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; rub spice mixture evenly over both sides of fish. Place fish on baking sheet lined with parchment paper. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork. Place fish in serving bowl; break into pieces with a fork. Heat tortillas to desired warmth. Divide fish evenly among tortillas; top each with cabbage and crema.
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