Fish Tacos with Lime-Cilantro Creme.

While nothing compares to a Rubio's fish taco, these are the best homemade {non deep fried} fish tacos that I've had.

Creme:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

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 red snapper fillets {or other white fish}

Cooking spray 8 {6-inch} corn tortillas

2 cups shredded cabbage

Preheat oven to 425°.

To prepare creme, combine all ingredients in a small bowl; set aside.

To prepare tacos, combine 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 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.

Heat tortillas according to package directions.

Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon creme.

Serve with lime wedges and salsa.

Yield 4 servings {serving size: 2 tacos}.

[via Cooking Light]