Fish Tacos with Lime-Cilantro Crema

I found this recipe on Culinary in The Desert which referenced Cooking Light and here it is on Oh-Oh.

Fish Tacos With Lime-Cilantro Crema

I avoided fish tacos like the plague until a couple of years ago. I was in Dallas at a conference and was at a restaurant that I felt might be able to pull it off. I became an instant fan. The place not to have them is at Red Robin. To me, theirs is like a fishstick in a torilla repleat with tartar sauce. NOT!

Some places give them a cajun kick, others basic with a lime-ish sauce. This offers both - cajun kick on the fish and a lime/cilantro jolt on the sauce. It's very easy to make. The sauce can be made ahead of time and the fish seasoning mixed ahead too. Cooking the fix is a snap-per. I made it with talipia and it was great!

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
PreparationPreheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly 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 or until desired degree of doneness. Place fish in a bowl; 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 crema.
Yield
4 servings (serving size: 2 tacos)
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Nutritional Information
CALORIES 394(14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); IRON 3.5mg; CHOLESTEROL 70mg; CALCIUM 233mg; CARBOHYDRATE 40.1g; SODIUM 857mg; PROTEIN 40.3g; FIBER 5.5g



This is about 400 calories per serving. It can be trimmed by putting more filling (and maybe using a fork too) and dropping one of the tortillas. And, if you eat it with a fork you can use a single tortilla to mop up the tangy, kick your chaps goodness.