Crema mexicana is a thinner, tangier version of sour cream that you
can find in most Mexican markets. Use it in place of the sour cream
and mayo for authentic flavor in this recipe. Snapper's delicious
flavor is excellent for fish tacos, but almost any flaky white fish,
like tilapia, mahimahi, or halibut, will work.
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.
Servings: 4
Serving size: 2 tacos
--> Crema
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbsp fat-free mayonnaise
3 Tbsp reduced-fat sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced
--> Tacos
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 lb red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425 degrees F.
To prepare crema, combine the first 8 ingredients in a small bowl; set
aside.
To prepare tacos, combine cumin and next 5 ingredients (through 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. Bake at 425 degrees F 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 and 1 tablespoon crema.
Servings: 4
Serving size: 2 tacos
Nutrition per Serving:
394 Calories, 14% from Fat, 6.3g Fat, 1.5g Sat, 1.5g Mono, 1.5g Poly,
3.5mg Iron, 70mg Cholesterol, 233mg Calcium, 40.1g Carbs, 5.5g Fiber,
857mg Sodium, 40.3g Protein
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.
Servings: 4
Serving size: 2 tacos
--> Crema
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbsp fat-free mayonnaise
3 Tbsp reduced-fat sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced
--> Tacos
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 lb red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425 degrees F.
To prepare crema, combine the first 8 ingredients in a small bowl; set
aside.
To prepare tacos, combine cumin and next 5 ingredients (through 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. Bake at 425 degrees F 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 and 1 tablespoon crema.
Servings: 4
Serving size: 2 tacos
Nutrition per Serving:
394 Calories, 14% from Fat, 6.3g Fat, 1.5g Sat, 1.5g Mono, 1.5g Poly,
3.5mg Iron, 70mg Cholesterol, 233mg Calcium, 40.1g Carbs, 5.5g Fiber,
857mg Sodium, 40.3g Protein
From: Cooking Light, DECEMBER 2006
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