Ingredients :
- Crema
- 1/4 cup Sliced green onions
- 1/4 cup Fresh cilantro
- 3 tbsp Mayonnaise
- 3 tbsp Sour cream
- 1 tsp Grated lime rind
- 1 tsp Lime juice
- 1 tsp Salt
- 1 clove Garlic, minced
- Tacos
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Smoked paprika
- 1 tsp Ground red pepper
- 1 tsp salt
- 1 tsp garlic powder
- 8 Corn tortillas
- 2 cup White cabbage, shredded
- 1 1/2 lb Red snapper filets
- Marinated onion
- 1/2 Red onion, thinly sliced
- 1 1/2 cup Red wine vinegar
Method :
- Preheat oven to 425°.
- To prepare crema, combine the first 8 ingredients in a small bowl; 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 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, 1 tbs crema, 1 tbs red onion and shredded cheddar / hot sauce if desired.
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