This was pretty good, but not the greatest. I accidentally overcooked the fish so it was hard and tough to chew but I thought the flavors were pretty light - if you are looking for light cooking. Unfortunately, I was looking for that mexican-lime kick that I am used to from Tex-Mex.
Lisa Bell, Cooking Light, DECEMBER 2006
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)
* 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.
394 (14% from fat)
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)