Fish Tacos with Lime Crema

Ingredients

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Light mayonnaise

  Salad dressing, light

  3 tbsp or 45g

• Lime juice

  Raw

  1 tbsp or 15g

• Limes

  Raw

  ½ fruit or 34g

• Salt

  Table

  ¼ tsp or 2g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Garlic

  Raw

  1 cloves, minced or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

• Coriander seed

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tilapia

  Fish, raw

  16 oz or 454g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. In a small bowl, whisk together the sour cream, light mayonnaise, lime juice, lime zest, and salt to make the crema. Set aside.
2. In a large bowl, combine the cabbage, cilantro, scallions, and minced garlic to make the slaw. Set aside.
3. Preheat the oven to 425°F.
4. In a small bowl, mix the vegetable oil, lime juice, cumin, paprika, coriander, cayenne pepper, garlic powder, salt, and pepper. Coat the tilapia with this marinade and refrigerate for 15 minutes.
5. Bake the marinated fish for 9-10 minutes until it flakes easily with a fork.
6. Transfer the baked fish to a plate and break into smaller pieces using a fork.
7. Heat the tortillas as per the package instructions.
8. Assemble the tacos by dividing the fish among the tortillas, topping with avocado slices, slaw, and a tablespoon of crema.