Fish Tacos with Lime-Cilantro and Cucumber Crema
The distinct flavors of cilantro, cumin, coriander, and paprika are the perfect complements to this light and flavorful dish.
Recipe prepared by Chef Miriam Zamparelli
Nutrition Facts by by Georgia Giannopoulos, RD, CDN, CNSC and Rachel Stahl, RD, Culinary Nutrition Fellow
Recipe Yield: 4 servings (2 tacos per serving)
- 1/4 cup fresh cilantro leaves, chopped
- 1 cup cucumbers, peeled, quartered
- 2 cups nonfat Greek yogurt
- 1 1/2 teaspoon fresh lime juice
- 1 teaspoon lime rind, grated
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
- 1 1/2 pound Tilapia fillets (or cod, snapper)
- 1 teaspoon olive oil (to coat pan)
- 8 6” flour or corn tortillas or 6” taco shells
- 2 cups green cabbage, shredded
- 1 medium avocado,
- sliced Wedge of lemon
- Salt to taste
- 1 jalapeño, chopped or 1/2 cup fresh tomatoes, diced (optional)
- Preheat oven to 425°F. For the Crema, combine the first 6 ingredients in a small bowl. Cover and place in refrigerator.
- To prepare the fish tacos, combine cumin, coriander, paprika, and garlic powder in a small bowl; sprinkle spices evenly on both sides of fish.
- Coat baking sheet with olive oil and place fish on it. Bake for 10 minutes, or until fish flakes when tested with a fork. Then place fish in a medium bowl and break into small pieces with fork.
- If using flour tortillas, heat a nonstick pan to medium-heat and place tortilla until warm and soft. If using corn tortillas or taco shells warm in oven for 1 minute.
- Divide fish evenly among tortillas or in taco shells, top each with ¼ cup cabbage, sliced avocado, and 2 tablespoons Crema.
- Serve with wedge of lemon and add chopped jalapeños or diced tomatoes for extra spice and flavor.
|Amount Per Serving|
|Total Fat 16.2g (28% of calories)|
|Saturated Fat 3.3g (5.8% of calories)|
|Total Carbs 43g|
|Dietary Fiber 6.6g|