Fish Tacos with Cilantro Crema

Ingredients

• FOR THE CREMA:
• ½ cups Chopped Cilantro
• ¼ cups Chopped Chives
• ⅓ cups Reduced Fat Sour Cream
• ¼ cups Mayonnaise
• ½  Lime, Juiced
• 1 clove Garlic, Minced
• ¼ teaspoons Salt
• FOR THE FISH TACOS:
• 2 teaspoons Cumin
• 1 teaspoon Chili Powder
• 1-½ teaspoon Coriander
• ½ teaspoons Cayenne Pepper (Optional)
• ½ teaspoons Garlic Powder
• ¼ teaspoons Salt
• ¼ teaspoons Pepper
• 1-½ pound Tilapia Fillets, Or Any Other Flaky White Fish
• 1 Tablespoon Olive Oil, Or Nonstick Cooking Spray
• 8 whole Corn Tortillas
• 2 cups Shredded Red Cabbage
• Lime Wedges, For Garnish

Preparation Instructions

Combine all the crema ingredients in a small bowl. Keep chilled until ready to use.

Preheat the oven to 450ºF. For the tacos, combine the cumin, chili powder, coriander, cayenne pepper, garlic powder, salt and pepper in a small bowl. Sprinkle over both sides of the fish. Arrange the fish on a baking sheet greased with a little olive oil or cooking spray. Bake in the preheated oven for 8 to 10 minutes, or until the fish is flaky.

When fish is finished cooking, flake with a fork and set aside. Warm the corn tortillas in the oven or on a griddle, per instructions on the package. Fill each tortilla with equal portions of fish, cabbage, and top with cilantro crema. Garnish with lime wedges.