Fish Tacos with Lime-Cilantro Crema



  • 1/4 cup thinly sliced green onions 
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp. fat-free mayonnaise
  • 3 tbsp. reduced-fat sour cream
  • 1 tsp. grated lime rind
  • 1 1/2 tsp. fresh lime juice
  • 1/4 tsp. salt
  • 1 garlic clove, minced


  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. ground red pepper
  • 1/8 tsp. salt
  • 1/8 tsp. garlic powder
  • 1 lb. halibut, snapper, tilapia or cod
  • Cooking spray
  • 8 (6-inch) corn tortillas

Preheat oven to 425 degrees F.   

To prepare crema, 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 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.   

Meanwhile, wrap tortillas in aluminum foil and place in oven. Remove after 5 minutes, or until warmed through.

Divide fish evenly among tortillas; top each with 1 tbsp. crema.
by The Savvy Kitchen