Fish Tacos with Lime-cilantro salsaPrep: 20 min Cook: 10 min Servings: 4by Nancy Miyasaki193 recipes>
Cumin, coriander, and paprika give these fish tacos a wonderfully warm flavor. The tangy sour cream, lime and cilantro sauce contrasts perfectly. Try shrimp for the snapper or romaine in place of cabbage to change it up if you like.
- For the Salsa:
- 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
- For the Tacos
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds swai, tilapia, or red snapper fillets
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage
- Extra toppings:
- Fresh tomato salsa
- Lime wedges
- Preheat oven to 425Â°.
- To prepare the salsa, combine the first 8 ingredients in a small bowl and set aside.
- To prepare the tacos, combine cumin and next 5 ingredients (through garlic powder) in a bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish on a baking sheet coated with cooking spray. Bake in oven 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, 1 tablespoon sour cream salsa, 1 tablespoon tomato salsa, and a squeeze of lime.
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