Fish Tacos with Lime-Cilantro Crema - Cooking Light Magazine

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
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.
Yield: 4 servings (serving size: 2 tacos)