Fish Tacos with Lime - Cilantro Crema

I like to order fish tacos almost anytime it is listed as an option at a restaurant, and have been looking for a easy recipe to make at home. This recipe fits the bill - it is easy, quick, light, and delicious!!!  I heard about this recipe from a blog I read called BooMama which lead me to the recipe on My Recipes.  I especially loved that the recipe has you bake the fish instead of frying it like most of the fish taco recipes I've found.  You can make this in 1/2 hr, and actually probably more like 15-20 minutes!  I made it last night for the first time, and will probably start making it part of our weeknight dinner rotation! 

Fish Tacos with Cilantro-Lime Crema
From: My Recipes


Ingredients:
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbsp mayonnaise (regular or fat free)
3 Tbsp sour cream (regular or light)
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 clove garlic, minced

Tacos:
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp garlic powder
1 1/2 lbs red snapper fillets (we used Tilapia)
cooking spray
corn tortillas
2 cups shredded cabbage

Directions:
1. Preheat oven to 425 degrees

2.  To prepare crema, combine the 8 ingredients for the crema in a small bowl and set aside

3.  Combine Cumin, coriander, smoked paprika, ground red pepper, salt, and garlic powder in a small bowl.  Sprinkle spice mixture evenly over both sides of fish.

4.  Place fish on a baking sheet coated with cooking spray (I might try cooking it on aluminum foil next time).  Bake at 425 for 9-10 minutes or until fish flakes easily when tested with a fork.  Remove fish from pan and break into pieces with a fork.

5.  Serve fish with tortillas, cabbage, and crema.

NOTE:  next time I make it (and there will be plenty of next times)  I will probably try mixing the crema with the cabbage.