Name: Fish Tacos with Avocado-Lime Crema
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 ½ lbs red snapper fillets; ¼ cup green onions; ½ cup fresh cilantro leaves; 3 tbsp fat-free mayonnaise; ½ ripe avocado; 3 tbsp plain Greek yogurt; 1 tsp lime zest; 2 tbsp fresh lime juice; ¼ tsp salt; 2 garlic cloves; 1 tsp ground cumin; 1 tsp coriander; 1 tsp smoked paprika; ¼ tsp red pepper flakes; ¼ tsp garlic powder; salt to taste; cooking spray; 8 6-inch corn tortillas; 2 cups cabbage (red and green)

CategoryMain DishCuisineMexicanTags#crema, #fish, #tacosDifficultyIntermediate

Tacos aren't just for Tuesdays! They are super easy and with the right ingredients, they’re pretty darn healthful. These fish tacos are exactly that – healthy! The smoky flavors of cumin and paprika pair perfectly with this tangy sauce making each bite a perfect balance of flavors!

Yields4 Servings

Prep Time25 minsCook Time15 minsTotal Time40 mins

1 ½ lbs red snapper filletsor halibut, tilapia, mahi mahi, cod, bass, or catfish

For the crema:

¼ cup green onionsthinly sliced

½ cup fresh cilantro leavesfinely chopped

3 tbsp fat-free mayonnaise

½ ripe avocadomashed

3 tbsp plain Greek yogurt

1 tsp lime zest

2 tbsp fresh lime juice

¼ tsp salt

2 garlic clovesminced

For the tacos:

1 tsp ground cumin

1 tsp coriander

1 tsp smoked paprika

¼ tsp red pepper flakes

¼ tsp garlic powder

salt to taste

cooking spray

8 6-inch corn tortillas

2 cups cabbage (red and green)finely shredded

Preheat oven to 425 degrees Fahrenheit.

Add the mayonnaise, avocado, yogurt, lime zest, lime juice, garlic, and salt in a bowl and mix with a fork to make sure you have a creamy consistency. Add the onion and cilantro and incorporate. Set aside.

To prepare the fish, combine the taco spices: cumin, coriander, paprika, red pepper flakes, garlic and salt in a small bowl and set aside.

Place fish on a coated baking sheet (use the cooking spray to lightly dust). Sprinkle the spice mixture on both sides of the fish until completely coated (be generous here – use it all up).

Bake fish at 425 degrees Fahrenheit for about 9 minutes. Test the fish with a fork to see if it pulls away and flakes easily. If so, it’s done. Take out of the oven and break into bite-size pieces with your fork.

Warm your tortillas in a pan on high for about 30 seconds on each side and set on a plate.

Take two shells and place on a plate. Add a few pieces of fish and top with ¼ cup cabbage mixture and drizzle 1 Tbsp. of the crema on top. Sprinkle with fresh cilantro and add a few lime wedges on the side of the plate.

NOTES: For the cabbage mixture, you can certainly grab a pre-packaged cole slaw bag if your looking to save a bit of time. Shrimp, chicken, or steak can be substituted for fish.

Nutrition Facts

4 servings

Serving size

2 tacos

Ingredients