Fish Tacos with Lime Crema

Ingredients

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Mayonnaise

  Regular, with salt

  3 tbsp or 41g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Scallions

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

  1 medium or 15g

• 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

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tilapia

  Fish, raw

  16 oz or 454g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 425°F.
2. In a small bowl, whisk together sour cream, mayonnaise, half of the lime juice, and half of the salt to make the crema. Set aside.
3. In a large bowl, combine cabbage, cilantro, scallions, and minced garlic to make the slaw. Set aside.
4. In a small bowl, mix vegetable oil, remaining lime juice, cumin, paprika, coriander, cayenne pepper, garlic powder, remaining 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. Transfer to a plate and break into smaller pieces using a fork.
6. Heat the tortillas as per the package instructions.
7. Assemble the tacos by dividing the fish among the tortillas, topping with avocado slices, slaw, and crema.