Fish Tacos with Lime-Cilantro Crema

My obsession with fish tacos began in college when I was expanding my palette and trying great new dishes all over town (I honestly ate chicken fingers, burgers, and buttered noodles until I left the house at age 18). But Cabo Fish Taco (if their name doesn't make it obvious) turned over a new leaf for me. Located in Blacksburg and Charlotte, their menu features delicious fish taco entrees, usually involving deep-fried white fish, shredded cabbage, and a creamy white sauce.

This is the holy fish taco trinity. For our family cookbook we created last year, Brian's aunt contributed a recipe that the Father, Son, and Holy Spirit would all approve. We decided to make these one warm spring evening and pretend we were on Cabo's patio, sippin' on a Workman's margarita or two. And, in anticipation of Cinco de Mayo and all the unhealthy, fried Mexican foods to choose from, we wanted to share a healthy dinner recipe that you and all your amigos/amigas will enjoy.

For the crema, you'll want to mix all eight ingredients (green onions, fresh cilantro, mayo, sour cream, lime rind and juice, salt, garlic) together in a small bowl. Set that aside in the fridge to chill.

For the tacos, we purchased a bit over a half pound of tilapia and it made four tacos. The recipe calls for 1½ pounds of fish which would make a filet. If you aren't a fan of tilapia, just make sure you get firm white fish, such as halibut, snapper, cod, mahi mahi, or catfish.

For the taco seasoning, combine cumin, coriander, paprika, red pepper, salt, and garlic powder in a small bowl.

Place the fish on a foil-lined baking sheet coated with cooking spray or drizzled lightly with olive oil so it doesn't stick. Sprinkle some olive oil on the fish and then spice mixture evenly over both sides of fish.

Bake for 9-10 minutes, until fish flakes easily with a fork, or until desired degree of doneness. Ours took around 11 minutes because our oven is just funny like that.

Place the fish in a bowl and break into pieces with a fork. Heat your tortillas according to package directions and divide the broken up fish evenly among them. Top each with shredded cabbage (or sliced in my case - still unsure how to shred cabbage) and crema to your liking. You should also top it with chunky guacamole.

For a little heat next time...I think these would be good with siracha!

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Fish Tacos with Lime-Cilantro Crema

Crema:

• ¼ cup green onions, thinly sliced
• ¼ cup fresh cilantro, chopped
• 3 tablespoons fat-free mayonnaise
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon lime rind, grated
• 1½ teaspoons fresh lime juice
• ¼ teaspoon salt
• 1 garlic clove, minced

Tacos:   

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander 
• ½ teaspoon smoked paprika
• ¼ teaspoon ground red pepper
• ⅛ teaspoon salt
• ⅛ teaspoon garlic powder
• 1½ pounds red snapper or tilapia fillets 
• 8 (6-inch) corn or flour tortillas
• 2 cups cabbage, shredded

1. Preheat oven to 425 degrees.  To prepare crema, combine first eight ingredients in a small bowl and set aside.

2. To prepare tacos, combine cumin, coriander, paprika, red pepper, salt, and 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.

3. Place fish in a bowl and break into pieces with a fork.  Heat tortillas according to package directions.  Divide fish evenly among tortillas; top each with ¼ cup cabbage and 1 tablespoon crema.