Fish Tacos with Lime-Cilantro Crema

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.
Yield

4 servings (serving size: 2 tacos)
Ingredients

* 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

Preparation

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.
Nutritional Information

Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg

Taco soup

Another "Taco" recipe from my good friend, Deborah Oman:

1 lb. ground beef
1 onion
1 package ranch dressing mix
1 package taco seasoning
3 can beans drained (kidney, pinto, black, or any combination)
1 16 oz package of frozen corn
3 cans rotel - your choice on heat

brown the meat and onion WITH the dressing mix and taco seasoning. Pour in all other ingredients and stir! Makes a lot so you can freeze for another meal or have LOTS of leftovers throughout the week!

Taco Ring

Here is an easy one.

Taco Ring

2 pkg crescent rolls
1 lbs ground beef
1 pkg Taco seasoning
1 ¾ cup grated cheddar cheese
2 T water
Salsa, lettuce, onion, tomato, olives, sour cream

Preheat oven to 375 degrees. Brown meat, add seasoning, water and cheese. Fan out rolls on cookie sheet or baking stone,(point out), scoop filling evenly around the rolls. Close rolls. Sprinkle on remaining cheese. Bake 25-30 minutes. Serve with toppings.