Wednesday, May 04, 2005

Fish Tacos with Lime-Cilantro Crema

Fish Tacos with Lime-Cilantro Crema (Adapted from CL)

For the crema

1/4 cup thin sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime zest
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

For the tacos

1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon granulated garlic
24 ounces red snapper fillets
8 6" white corn tortillas
2 cups shredded romaine

Preheat oven to 425

To make the crema

In a small bowl, whisk together onions, cilantro, mayonnaise, sour cream, lime zest, juice, salt and garlic.

To make the tacos

In a small bowl, stir together cumin, coriander, paprika, red pepper, salt and granulated garlic. Evenly scatter spices over both sides of the fillets. Set fish on a baking sheet lightly coated with nonstick spray.

Bake until fish flakes easily when tested - about 7-10 minutes. Remove and let cool slightly. Use a fork to break the fish into chunky pieces. Evenly divide fish among tortillas - top each evenly with romaine and crema.

Makes 4 servings.

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