• 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)
• 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
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.
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.