Fish Tacos with Lime Cilantro Crema

3 green onions, thinly sliced
1/4 C chopped fresh cilantro
3 T mayonnaise
3 T sour cream
1 t grated lime rind (about half a lime)
juice of 1/2 a lime
1 garlic clove, minced
1 t ground cumin
1 t ground coriander
1/2 t paprika
1/2 t ground red pepper
1/8 t salt
1/8 t garlic powder
1 1/2 lb. red snapper filets
corn tortillas
shredded cabbage

Preheat oven to 425°F. Make crema by combining first 8 ingredients (green onions through salt) in a small bowl. Combine next 6 ingredients (cumin through garlic powder) and sprinkle on both sides of fish. Bake 9 minutes, or until fish flakes easily. Place fish on plate and shred with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, add cabbage and crema to taste. Makes 8-10 tacos.

Can also make with shrimp. Great with salsa verde.

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