Dinner and tacos under 20 minutes? Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables. You can also substitute romaine in place of cabbage or add a cole slaw to pair with the spice and heat of the taco filling such as our Mango Jalapeno Slaw. For a full meal, serve tacos alongside Mexican Broiled Corn Salad and create a taco bar to let everyone assemble their own meal.
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
8 (6-inch) corn tortillas
2 cups shredded cabbage
How to Make It
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.
These are the best fish taco's we've ever had. We eat fish tacks all the time at various restaurants and always come back to this recipe. We love the crema and the spice rub. I make a big batch of the rub and keep it in a container. I do put a generous amount on the fish, so we really taste the flavor. I also add a little milk to the crema to thin it out as it tends to thicken as it sits.
I have tried several different fish taco recipes and they always seemed like there was something missing....I made this for my family and they all loved it!! My husband, who refuses to eat fish, even said this was really good! I made a few minor changes to use what I had on hand: Greek yogurt for the sour cream; Mahi Mahi & Halibut for the Red Snapper. I think the key to flavor on this recipe was the blend of spices and the lime juice. It was very light & refreshing. Definitely kid friendly & recommended!!
We love this recipe. Red snapper is nearly impossible to find here, so we use and white fish that flakes easily such as tilapia or cod. The crema adds so much; it's a great combination with the cabbage. Served with some seasoned black beans or rice - the perfect meal.
My family LOVES this recipe - probably one of our favorites for "Mexican" night. It's easy and delicious. It was also featured on our monthly menu for February - http://www.plaidanddots.com/plaidandpolkadots/2014/01/february-menu.html. So good!