ck - Fish Tacos with Lime-Cilantro Crema Menu
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.
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.
Fish Tacos with Lime-Cilantro Crema
You can use crisp lettuce such as romaine in place of cabbage. Peeled and deveined medium shrimp are an alternative for the snapper. Cook two minutes or just until shrimp are done. (Serves 4)
Go to Full Version ofck - Fish Tacos with Lime-Cilantro Crema Menu