Tacos are one of my go-to meals for a quick lunch on the weekend. These come together in under 20 minutes - which is great when you're in a hurry. Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy cream sauce. For an appealing variation, substitute peeled medium shrimp for the fish or romaine in place of cabbage.
From Cooking Light
Yield: 4 servings (serving size: 2 tacos)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
1 teaspoon grated lime rind
the juice of 1 fresh lime
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 garlic salt
1 1/2 pounds tilapia fillets
8 (6-inch) flour tortillas
2 cups shredded cabbage
1. Let fish rest at room temperature for 15-20 minutes. Preheat oven to 425°.
2. To prepare crema, combine the first 7 ingredients in a small bowl; set aside.
3. To prepare tacos, rinse fish with water and gently pat dry with a paper towel. 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 line with foil. 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.