Thursday, June 13, 2013

Fish Tacos with Lime-Cilantro Crema (Healthy Version)
Favorite Bar in Key West!
Things are about to get awkward.  Meaning I am going to shamelessly gloat about where I am going next week and consequently you'll be sent into fits of jealous rage (I kid of course).  You see this time next week I will frolicking, drink in hand of course, in Key West, FL.  For those of you who haven't been there before let me explain.  Key West brings together in perfect harmony tropical weather, small town cuteness and rich history (Hemingway...hello?), all with a strong emphasis on boozing and having a good time.  Leave your heels at home ladies because walking along Duval Street is for flip flops only.  This will be my fourth time there so I am speaking from experience here.  David's and my good friends are getting married in Key West next Friday and, as you can tell, we are beyond excited!   

Southernmost Point 2012
Since Key West seems to be about the only thing on my mind these days, I figured we would also bring some southernmost point flare into the weekly recipe as well.  I absolutely love fish tacos so when I saw this recipe I decided to make it this week's edition due to the lime flavor.  Get it?  Key Lime?  Am I reaching here or what?  Nevertheless, I think this will be a fresh and new summer recipe for us to try.  Plus, I have modified it to make it diet friendly which is always a plus in my book.

Happy Cooking!

Fish Tacos with Lime-Cilantro Crema

Photo Credit -
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro 
  • 3 tablespoons plain greek yogurt
  • 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  
  • 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 mahi mahi or any firm white fish
  • Cooking spray 
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage
  1. Preheat oven to 425°.  Or preheat your grill to medium.
  2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  3. 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. You can also cook the fish on the grill if available (this is probably what I will do).  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.

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