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Categories:
green onion fresh cilantro light mayonnaise sour cream lime rind lime juice salt garlic ground cumin ground coriander paprika ground red pepper salt garlic red snapper cooking spray flour tortillas shredded romaine lettuce
Viewed: 25 - Published at: 6 years agoIngredients
- 14 cup green onion, sliced thin
- 14 cup fresh cilantro, chopped
- 3 tablespoons light mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 12 teaspoons fresh lime juice
- 14 teaspoon salt
- 1 garlic cloves or 1 teaspoon garlic, minced
- 12 teaspoon ground cumin
- 1 teaspoon ground coriander
- 12 teaspoon paprika
- 14 teaspoon ground red pepper
- 18 teaspoon salt
- 18 teaspoon garlic powder
- 1 12 lbs red snapper fillets or 1 12 lbs any type fish
- cooking spray
- 4 (6 inch) flour tortillas
- 2 cups shredded romaine lettuce
Method
- Preheat oven to 425.
- To prepare cream, 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.
- 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 cream.
- Note: If you notice your fish is too watery when you cook it try cooking it on a broiler sprayed with cooking spray to help drain the juices, or cover a cookie sheet with aluminum foil and spray with cooking spray, take a knife and slice into foil and put on top of a cookie sheet to help the juices drain.
