Fish Tacos with Lime-Cilantro Crema

{photo courtesy myrecipes.com}

I first had this dish when we were at the Outer Banks with my family last summer. I recreated it from memory, and it was good. But this week Jessie directed me to the actual recipe (Cooking Light, 2006) and I made it again. This is officially one of my new favorite meals, and Marc and Max really like it as well.

Yield: 4 servings (serving size: 2 tacos)

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 (I used tilapia)
Cooking spray
8 (6-inch) corn tortillas (I used more, because we like to double them up)
2 cups shredded cabbage

Preheat 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 (I spray them with Pam, sprinkle them with salt, and warm them in a small skillet). Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.