Fish Tacos with Lime-Cilantro Crema

Name: Fish Tacos with Lime-Cilantro Crema
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters shredded cabbage; 8 6-inchs (6-inch) corn tortillas; 3 Tbsps fat-free mayonnaise; 59 milliliters chopped fresh cilantro; 1 garlic clove, minced; 0 teaspoons garlic powder; 59 milliliters thinly sliced green onions; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 2 teaspoons fresh lime juice; 1 teaspoon grated lime rind; 3 Tbsps reduced-fat sour cream; 680 grams red snapper fillets; 0 teaspoons salt; 0 teaspoons salt; 1 teaspoons smoked paprika

The recipe Fish Tacos with Lime-Cilantro Crema could satisfy your Mexican craving in around 15 minutes. This gluten free and pescatarian recipe serves 4. This main course has 321 calories, 39g of protein, and 5g of fat per serving. Head to the store and pick up garlic clove, cream, ground cumin, and a few other things to make it today. To use up the lime rind you could follow this main course with the Key Lime Cupcakes as a dessert.

Instructions

Preheat oven to 42

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Oven

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

Ingredients you will need

Mexican Crema

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Bowl

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.

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Garlic Powder

Cumin

Fish

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Bowl

Place fish on a baking sheet coated with cooking spray.

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Cooking Spray

Fish

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Baking Sheet

Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

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Oven

Place fish in a bowl; break into pieces with a fork.

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Fish

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Bowl

Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Ingredients you will need

Tortilla

Cabbage

Mexican Crema

Fish

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

473milliliters

shredded cabbage 86-inchs

(6-inch) corn tortillas 3Tbsps

fat-free mayonnaise 59milliliters

chopped fresh cilantro 1

garlic clove, minced 0teaspoons

garlic powder 59milliliters

thinly sliced green onions 1teaspoon

ground coriander 1teaspoon

ground cumin 0teaspoons

ground red pepper 2teaspoons

fresh lime juice 1teaspoon

grated lime rind 3Tbsps

reduced-fat sour cream 680grams

red snapper fillets 0teaspoons

salt 0teaspoons

salt 1teaspoons

smoked paprika

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.