Fish Tacos with Cilantro Crema

• 1/2 cups Chopped Cilantro
• 1/4 cups Chopped Chives
• 13 cups Reduced Fat Sour Cream
• 1/4 cups Mayonnaise
• 1/2 Lime, Juiced
• 1 clove Garlic, Minced
• 1/4 teaspoons Salt
• 2 teaspoons Cumin
• 1 teaspoon Chili Powder
• 1- 1/2 teaspoon Coriander
• 1/2 teaspoons Cayenne Pepper (Optional)
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1- 1/2 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

1. Combine all the crema ingredients in a small bowl.
2. Keep chilled until ready to use.
3. Preheat the oven to 450 degrees F. For the tacos, combine the cumin, chili powder, coriander, cayenne pepper, garlic powder, salt and pepper in a small bowl.
4. Sprinkle over both sides of the fish.
5. Arrange the fish on a baking sheet greased with a little olive oil or cooking spray.
6. Bake in the preheated oven for 8 to 10 minutes, or until the fish is flaky.
7. When fish is finished cooking, flake with a fork and set aside.
8. Warm the corn tortillas in the oven or on a griddle, per instructions on the package.
9. Fill each tortilla with equal portions of fish, cabbage, and top with cilantro crema.
10. Garnish with lime wedges.

cilantro, chives, cream, mayonnaise, clove garlic, salt, cumin, chili powder, coriander, cayenne pepper, garlic, salt, pepper, tilapia, olive oil, corn tortillas, red cabbage, lime wedges

Taken from tastykitchen.com/recipes/main-courses/fish-tacos-with-cilantro-crema/ (may not work)