Fish Tacos with Lime-Cilantro

This is a fantastic recipe from my neighbor! ENJOY!!! Remember fish is loaded with Vitamin D. So if you are one of those people who really miss the sun in the winter months, EAT MORE FISH

Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They’re the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Yield: 4 servings (serving size: 2 tacos)
Ingredients
CREMA:

• 1/4  cup  thinly sliced green onions
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  fat-free mayonnaise (optional)
• 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 any white fish of choice ( Mahi, tilapia…)
• Cooking spray
• 8  (6-inch) corn tortillas
• 2  cups  shredded cabbage

Preparation
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 and 1 tablespoon crema.