And well, I'll admit to another reason I won't be having their fish tacos anytime soon. My friend Johanna and I were (not so) politely asked not to return to TGIFridays. Sigh. To make a long story short, a hostess there dated my husband and Johanna's fiance forever ago and she refused to give us a high chair last time all of us went together. I should've let it go, been the bigger person. But I couldn't. So yeah...
Okay, last night I wanted fish tacos. Healthy fish tacos. And where did I turn? Everybody say it together. COOKING LIGHT!
It's basically just fish (they called for red snapper, but I used grouper) covered in spices, baked, and thrown into a tortilla with cabbage (err... lettuce in my case) and a cilantro-lime crema. But it was so good! My only complaint is that the lime in the crema was a little too strong for me. Other than that, perfection.
Fish Tacos with Lime-Cilantro Crema
from Cooking Light
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425°.
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 at 425° 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 tablespoon crema.