I LOVE fish tacos! They are my favorite, especially if they're done right. This recipe is so delish I just had to share! Enjoy!!!
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons fat-free sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used salmon because that's all we had and it was good!)
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425 degrees (I did 350 because that's what the directions said for the salmon on the package. Do according to the type of fish you're cooking).
To prepare cream sauce, combine the first 8 ingredients in a small bowl and set aside.
To prepare tacos, combine cumin, coriander, paprika, salt, and 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. Back for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness (I did 20 minutes with my salmon). When fish is cooked, place fish in a bowl and break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with cabbage and cream sauce.