Tuesday, January 19, 2010

Fish Tacos with Lime-Cilantro Crema

Flavorfully seasoned fish combined with a lime-cilantro crema sauce make these fish tacos a favorite at our house. Makes 4 servings (serving size: 2 tacos)


• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh cilantro
• 1/2 cup fat-free mayonnaise
• 1 cup reduced-fat sour cream
• 2 teaspoon grated lime rind
• 2 Tbsp fresh lime juice
• 1/2 teaspoon salt
• 2 garlic cloves, minced

Mix ingredients together, set aside.

FISH:  I used what I had in the freezer:  Shrimp, 3 Tilapia fillets and 2 Salmon fillets.


Tilapia - I did use 2 tsp of olive oil on the Tilapia
(had to get my WW servings in for the day)

Salmon fillets

• 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 fillets (tilapia, red snapper, salmon - whatever you prefer -
   I even use shrimp and sprinkle with the seasoning)
• Cooking spray
• 8 (6-inch) or 4 (8-inch) tortillas (corn, white or whole wheat-
   whatever your preference)
• 2 cups shredded cabbage or shredded cole slaw mix

Fish Preparation - your choice of baking or pan method

Baking Method
Preheat oven to 425°.  Combine spices (cumin, coriander, paprika, red pepper, salt and 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 about 9-10 minutes until fish is flaky.

Note:  Instead of mixing the spices, I sometimes will use Tony Chachere's Creole Seasoning--okay most of the time.  We love this stuff and put it on everything...and I mean EVERYTHING from eggs, vegetables, rice and pasta to all types of meat.  It adds great flavor without too much spice, just a little bite.

Pan Method
Place fish in a skillet and sprinkle with seasoning and a splash of lime or lemon juice. (I use the juice instead of oil). Saute fish on low, until fish is flaky.

Once fish is cooked, place in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas (3 oz per); top each with 1/4 cup cabbage and 1-2 tablespoon crema sauce.




  1. The pictures are getting really good! Love you! Go look at my blog! :)

  2. i LOVE your new layout. so cute! and that food looks delish minus the fish part. ahha.
    miss you!

  3. Wow, Kelly! I can see why these seafood tacos are a favorite of your family. One of the best thing about my Florida seaside town is the very good prices we have on fresh, wild caught, never frozen shrimp and fish, and my family takes full advantage. I've been looking for a special taco recipe to use for them, and this one is definitely it!