INGREDIENTS
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 TBSP. fat-free mayonnaise
3 TBSP. reduced-fat sour cream
1 tsp. grated lime rind
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced
Tacos
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. mahi fillets
Cooking spray
8 corn tortillas
2 cups shredded cabbage
DIRECTIONS
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl and set aside.
To prepare tacos, combine cumin and next 5 ingredients (through 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 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place fish in a bowl and break into pieces with a fork.
Heat tortillas according to package directions.
Divide fish evenly among tortillas and top each with 1/4 cup cabbage and 1 TBSP. crema.
Serves 4-8.
