Fish Tacos are one of the most popular menu items at restaurants today and you can find them in many forms: small bites, appetizers, on the “Skinny” menu or a full-fledged meal. I’ve sampled many fish taco recipes and, although the battered-and-fried taste the best, they are not the best for you.
This recipe is easy and delicious and you can adjust it for vegetarian and gluten free options. They can be put together in a pinch and, though they can be spicy, this is easily adjusted when adding your spices to the fish.
They are one of our favorite meals at Canterbury Cottage and I know you will love them too!
For the Crema:
1/4 cup thinly sliced green onions
1/4 chopped fresh cilantro
3 tablespoons fat-free mayo (light is okay too)
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice (about one-half to one lime)
1 garlic clove, minced (I used 1/2 teaspoon garlic powder)
For the Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika (or regular paprika)
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets, or any white fish, such as flounder, etc. – Vegetarian option – use one large brick tofu, cut into long slices. You will need to squeeze out the water from the tofu first and pat dry with paper towels.
8 6-inch flour tortillas (gluten free option – use corn tortillas, which I personally like better)
2 cups shredded cabbage (purple, savoy – your choice!)
Combine the first six ingredients for the crema in a small bowl; refrigerate.
Combine the spices (through garlic powder) and sprinkle over fish (or tofu) evenly over both sides. Place on a baking sheet coated with cooking spray or a Silpat. Bake at 400 degrees for 9-11 minutes (12-15 for tofu). Removed from oven and break into bite-sized pieces with a fork. Heat tortillas; divide fish or tofu evenly, top with crema and shredded cabbage.