Fish (or shrimp) tacos with Lime-Cilantro Crema

Crema:
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. fat-free or light mayo
3 T. reduced-fat sour cream
1 t. grated lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced

Tacos:
1 t. ground cumin
1 t. ground coriander
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets OR
1 1/2 lbs. small/medium shrimp peeled and deveined

Cooking spray
8 6 in. tortillas
2 cups shredded cabbage (bagged coleslaw will work)

For Fish tacos:
1. Preheat oven to 425 degrees
2. To prepare crema, combine the first 8 ingredients in small bowl and set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over 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. Divide fish evenly among tortillas, top each with 1/4 c. cabbage and 1 T. crema.

For shrimp tacos:
1. Prepare crema as directed above.
2. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over shrimp. Coat frying pan with cooking spray and saute shrimp until cooked and serve on heated corn tortillas.

This is one of Nathan's favorite dinners. I usually make it with shrimp. Also, we double the corn tortillas around each taco to avoid tearing. I usually serve with black beans.

Cooking Light recipe