That brings me to my recipe for today. Fish! I previously posted a recipe for fish tacos and they're both quite nice. What makes this recipe stand out is the Lime-Cilantro Crema. Don't skip that. The contrasting cool and fresh flavor is outstanding! I was also excited to use my cabbage and tomatoes to top these tacos.
PS: I just realized 3 recipes I've posted this month have cilantro in them. Clearly I'm on a cilantro kick. I just LOVE the unique flavor! For those that aren't fans, you can leave it out. And, just for you, I promise my next post won't have cilantro in it :).
Fish Tacos with Lime-Cilantro Crema
Yield: 4 servings (2 tacos each).
For the Crema
- 1/4 cup (about 3) green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 Tbsp low-fat mayonnaise (I used unflavored Greek yogurt)
- 3 Tbsp reduced-fat sour cream
- 1 tsp lime rind, grated
- 1 1/2 tsp fresh lime juice
- pinch of salt
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1 1/2 lbs mahi mahi fillets (I used tilapia)
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups cabbage, shredded
- Preheat oven to 425 F.
- 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 13-15 minutes or until fish flakes easily. Break fish 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.
Nutrition Information (per serving): 323 calories; 7 g. fat; 124 mg. cholesterol; 401 mg. sodium; 28.5 g. carbohydrate; 3.3 g. fiber; 35.5 g. protein