Wednesday, June 19, 2013

Fish Tacos with Lime-Cilantro Crema

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In our house, we stick to a "Mexican Monday" or "Taco Tuesday" theme each week. Since this style of cuisine is typically easy to make and is something both Chris and I enjoy, we both look forward to trying something new to fit this category on a weekly basis. These fish tacos fit the bill entirely too well. They were easy to pull together and were full of flavor. The fish got flaky in the oven, and the crema added a nice refreshing touch from the citrus and cilantro. Enjoy!

Printable Recipe


  • 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
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. ground red pepper
  • 1/8 tsp. salt
  • 1/8 tsp. garlic powder
  • 1 lb. halibut, snapper, tilapia or cod
  • Cooking spray
  • 8 (6-inch) corn tortillas

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 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.  

Meanwhile, wrap tortillas in aluminum foil and place in oven. Remove after 5 minutes, or until warmed through.

Divide fish evenly among tortillas; top each with 1 tbsp. crema.

Source: Adapted from My Recipes

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