Fish Tacos With Lime-Cilantro Crema

• Crema:
• 1/4 cup thinkly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tbsps fat-free mayo
• 3 tbsps reduced-fat sour cream
• 1 tsp grated lime rind
• 1 1/2 tsp fresh lime juice
• 1/4 tsp salt
• 1 garlic clove , minced
• Tacos:
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground red pepper
• 1/8 tsp garlic powder
• 1 1/2 pound red snapper filets
• cooking spray
• 8 six inch tortillas
• 2 cups shredded cabbage

1. Pre -heat 425 degrees F.
2. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl: sprinkle spice mixture evenly on both sides of fish.Place fish on a baking sheet coated with cooking spray. Bake at 425 d. 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 teaspoon crema

thinkly sliced green onions, fresh cilantro, mayo, sour cream, lime rind, lime juice, salt, garlic, ground cumin, ground coriander, paprika, ground red pepper, garlic, red snapper, cooking spray, tortillas, cabbage

Taken from www.epicurious.com/recipes/member/views/fish-tacos-with-lime-cilantro-crema-51277711 (may not work)