Fish Tacos with Lime-Cilantro Crema

Fish Tacos with Lime-Cilantro Crema Recipe

Randy Mayor

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.


4 servings (serving size: 2 tacos)

Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 394
Caloriesfromfat 14 %
Fat 6.3 g
Satfat 1.5 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 40.3 g
Carbohydrate 40.1 g
Fiber 5.5 g
Cholesterol 70 mg
Iron 3.5 mg
Sodium 857 mg
Calcium 233 mg


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
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


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.

Lisa Bell,

Cooking Light

December 2006
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