Fish Tacos With Lime-Cilantro Cream Recipe

Name: Fish Tacos With Lime-Cilantro Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup green onion, sliced thin; ¼ cup fresh cilantro, chopped; 3 tablespoons light mayonnaise; 3 tablespoons reduced-fat sour cream; 1 teaspoon grated lime rind; 1 ½ teaspoons fresh lime juice; ¼ teaspoon salt; 1 garlic cloves or 1 teaspoon garlic, minced; ½ teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon paprika; ¼ teaspoon ground red pepper; ⅛ teaspoon salt; ⅛ teaspoon garlic powder; 1 12 lbs red snapper fillets or 1 12 lbs any type fish; cooking spray; 4 (6 inch) flour tortillas; 2 cups shredded romaine lettuce

Servings: persons

¼ cup green onion, sliced thin
¼ cup fresh cilantro, chopped
3 tablespoons light mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 ½ teaspoons fresh lime juice
¼ teaspoon salt
1 garlic cloves or 1 teaspoon garlic, minced
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon ground red pepper
⅛ teaspoon salt
⅛ teaspoon garlic powder
1 12 lbs red snapper fillets or 1 12 lbs any type fish
cooking spray
4 (6 inch) flour tortillas
2 cups shredded romaine lettuce

1
Preheat oven to 425.
2
To prepare cream, combine the first 8 ingredients in a small bowl; set aside.
3
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.
4
Place fish on a baking sheet coated with cooking spray.
5
Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork.
6
Place fish in a bowl; break into pieces with a fork.
7
Heat tortillas according to package directions.
8
Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon cream.
9
Note: If you notice your fish is too watery when you cook it try cooking it on a broiler sprayed with cooking spray to help drain the juices, or cover a cookie sheet with aluminum foil and spray with cooking spray, take a knife and slice into foil and put on top of a cookie sheet to help the juices drain.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup green onion, sliced thin, ¼ cup fresh cilantro, chopped, 3 tablespoons light mayonnaise, 3 tablespoons reduced-fat sour cream, and more.

Yes, Fish Tacos With Lime-Cilantro Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos With Lime-Cilantro Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions