Fish Tacos

Serves: 4

 

Crema

• ¼ cup green onions, thinly sliced
• ¼ cup cilantro, chopped
• 6 Tablespoons Gluten Free Mayonnaise
• 1 teaspoon lime zest
• 1½ teaspoons lime juice

Tacos

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon ground red pepper
• ⅛ teaspoon salt
• ⅛ teaspoon garlic powder
• 1½ pounds red snapper white fish fillets
• 8 (6 inch) corn tortillas
• 2 cups cabbage, shredded

Instructions

1. Preheat oven to 425° F. Combine crema ingredients in a bowl, mix evenly and set aside.
2. To prepare tacos, combine cumin, coriander, paprika, red pepper, and garlic powder. Sprinkle spice mixture evenly over both sides of fish fillets.
3. Place fish on a baking sheet coated with cooking spray. Bake for 9 - 10 minutes or until fish flakes easily. Place cooked fish in a bowl and break into pieces.
4. Heat tortillas on stovetop and divide fish evenly among them. Top each with ¼ cup shredded cabbage and 1 Tablespoon crema.