Fish Tacos with Lime

when I’m not craving a bowl of food that delivers the same soothing taste from mouthful to mouthful, I like the sort of meal that involves a table full of bits and pieces. I certainly think this latter way of eating is one of the most relaxing ways of sitting around a table with friends. These fish tacos are a case in point, and rest assured that the actual preparation is much more low-effort than you might think.

I always forget how good, healthy, and easy fish tacos are until I make them and vow to do it more often. They’re remarkably adaptable to any type of not-too-expensive fish you might find in your local market. You can use any kind of white fish fillet, like sole, snapper, catfish or tilapia. I prefer saltwater species, but sometimes the freshwater farmed fish are more economical.

The textural contrast between lightly crispy fish, supple corn tortillas, and soft avocado is a big part of this simple recipe’s success.

Fish Tacos with Lime

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

1. Preheat oven to 425°.
2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
3. 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. 
4. 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.
5.  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.

Do you Have Mini Oven And Grill With Double Hot Plates like this?

• Suitable for roasting, baking, grilling, frying, boiling and reheating.
• Upper & lower heating elements and convection function, as well as a large and a small hob
• Uses less energy compared to a conventional oven.
• Power indicator lights, safety door made of tempered glass and feet to grip your work surface.
• Ideal for holiday homes, student accommodation & studio apartments.

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