Monday, March 5, 2012

Fish Tacos with Lime-Cilantro Crema

While the rest of the country is getting bombarded with harsh, winter storms we are enjoying weather with temperatures in the upper 60's to mid 80's.  Yes, I had to check the calendar a time or two to see what month we were actually in.  Some people, I'm sure, are still enjoying the cozy, comfort foods of winter but I am opening my arms to welcome spring and all of the light, fresh and flavorful foods that come along with it.  I am so excited, we just planted the first plants of the season in our garden!  I can't wait to use all of the fresh fruits and veggies that we'll have in a matter of months.  You just can't beat fresh vegetables straight from the garden!

So with that, I present to you the first of many spring and summer inspired meals, fish tacos with cilantro-lime crema.  As I stated previously, I was a little slow jumping on the fish taco bandwagon, but I'm on now and loving every fish taco I sink my teeth into.  There are so many recipes for fish tacos that are floating around and they all look and sound delicious.  From baked to fried and everything in between, there are so many fish taco recipes you are sure to find one that fits your taste perfectly.
These tacos are packed full of taste and flavor, they are so incredibly filling but they don't leave you feeling weighed down once you finish.  The sauce starts off by mixing together mayonnaise and sour cream then add cilantro, lime zest and juice and green onions.  I love, love, love cilantro and this sauce is full of that earthy, bright herb.  The lime juice not only lends a tart flavor that compliments the cilantro but helps to thin the sauce a bit which makes it easier to apply.  The fish is seasoned with a mix of spices which bring a nice spicy flavor which is cut by the cool citrus sauce.  A bed of cabbage not only brings some more veggie power but also adds more texture to the dish.
These tacos are a new favorite, Spencer has already asked for these to be put back on the menu as well as make them part of the regular rotation.  I loved the mix of spice topped with the creamy, citrus cilatro sauce.  This was a simple meal that was quick enough for a week night but perfect for entertaining as well.  If you're looking to try fish tacos for the first time or looking for a different recipe full of fresh flavors, look no further.  These are sure to please crowds of all ages!

Fish Tacos with Cilantro-Lime Crema

For the sauce-
1/4 Cup (about 3) green onions, thinly sliced
1/3 Cup fresh cilantro, chopped
3 Tbsp low-fat mayonnaise
3 Tbsp low-fat sour cream
Zest of 1 small lime
Juice of 1 small lime
1/8 Tsp garlic powder
Salt and fresh ground pepper, to taste
Dash red pepper flakes

For the fish-
1 Tsp ground cumin
1 Tsp ground corriander
1/2 Tsp smoked paprika
1/4 Tsp ground red pepper
1/8 Tsp salt
1/8 Tsp garlic powder
1 1/2 Pounds mahi mahi fillets (or any other white fish)
Cooking spray
8 (6inch) Flour tortillas
2 Cups cabbage, shredded


For the sauce-
Combine green onions, cilantro, mayonnaise, sour cream, lime zest and juice, garlic powder, salt, pepper, and red pepper flakes and mix to combine.  Cover and refrigerate until ready to serve.

For the tacos-
Preheat oven to 425.  Line baking sheet with foil, spray liberally with non-stick cooking spray and set aside. 

Combine cumin, corriander, paprika, red pepper, salt and garlic powder and mix to combine.  Sprinkle spice mixture evenly over both sides of fish and place on prepared baking sheet.  Bake for 13-15 minutes or until fish flakes easily.  (If fish is thin, check after 8-10 minutes)

Break fish into pieces with a fork.  Heat tortillas according to package directions, if desired.  Divide fish evenly among tortillas, top with cabbage and crema and serve immdediately.

Recipe source: Slightly adapted from Cooking Light, December 2006 via Prevention RD

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