Fish Tacos

Crema:
1/4c thinly sliced green onions
1/4c chopped fresh cilantro
3T mayonnaise
3T sour cream
1t grated lime rind
1 1/2t fresh lime juice
1/4t salt
1 garlic clove, minced

Tacos:
1t ground cumin
1t ground coriander
1/2t paprika
1/4t ground red pepper
1/8t salt
1/8t garlic powder
1 1/2lb red snapper fillets (or tilapia)

Tortillas, shredding lettuce or cabbage

Preheat oven to 435.
Crema: Combine all the crema ingredients in a bowl.

Tacos: Combine cumin and the next 5 ingredients in a small bowl. Sprinkle spice mixtures on both sides of the fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 min or utnil 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. Top each fish taco with lettuce and crema.

Notes: I'm not a fan of leftover fish dishes so I usually made this when there were at least 4 people eating. It is about 2 tacos a piece.

Recipe is from my friend Colleen.