Fish Tacos with Lime-Cilantro Crema

Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.Total time: 15 Minutes Ingredients:
CREMA: 1/4 cup thinly sliced green onions1/4 cup chopped fresh cilantro3 tablespoons fat-free mayonnaise3 tablespoons reduced-fat sour cream1 teaspoon grated lime rind1 1/2 teaspoons fresh lime juice1/4 teaspoon salt1 garlic clove, minced TACOS: 1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon smoked paprika1/4 teaspoon ground red pepper1/8 teaspoon salt1/8 teaspoon garlic powder1 1/2 pounds red snapper filletsCooking spray8 (6-inch) corn tortillas2 cups shredded cabbage
Preparation:
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 spi…
CREMA: 1/4 cup thinly sliced green onions1/4 cup chopped fresh cilantro3 tablespoons fat-free mayonnaise3 tablespoons reduced-fat sour cream1 teaspoon grated lime rind1 1/2 teaspoons fresh lime juice1/4 teaspoon salt1 garlic clove, minced TACOS: 1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon smoked paprika1/4 teaspoon ground red pepper1/8 teaspoon salt1/8 teaspoon garlic powder1 1/2 pounds red snapper filletsCooking spray8 (6-inch) corn tortillas2 cups shredded cabbage
Preparation:
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 spi…