Community Recipe
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Fish Tacos with Lime-Cilantro Crema Menu

* Combine 1 cup diced plum tomato, 1/2 cup diced yellow bell pepper, 1/4 cup minced fresh cilantro, 1/4 cups minced seeded jalapeño pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, 1/8 teaspoon freshly ground black pepper, and 1 (15-ounce) can pinto beans, drained and rinsed; stir well.

Fish Tacos with Lime-Cilantro Crema

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.

Photo by: Randy Mayor

Ingredients

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
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preparation

Preheat oven to 425°.

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° 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.

Cooking Light DECEMBER 2006

• Pinto salad *

• Mango slices with slivered almonds

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Fish Tacos with Lime-Cilantro Crema Menu

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Fish Tacos with Lime-Cilantro Crema Menu