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Fish Tacos with Lime-Cilantro Crema

kept byMila_Pandzic
recipe by

Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.


• Crema: (I recommend doubling the 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 or Fage Greek Yogurt
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• Minced jalapeno (optional)

• Tacos:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 1/2 pounds red snapper or tilapia fillets
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded cabbage



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