New Castle News

All About You ...

April 18, 2013

Lori Brothers: Some natural remedies for allergy sufferers

(Continued)

NEW CASTLE — Fish Tacos with

Lime-Cilantro Crema

Crema:

  • 1⁄4 cup thinly sliced green onions
  • 1⁄4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons fat-free sour cream
  • 1 teaspoon grated lime rind
  • 11⁄2 teaspoons fresh lime juice
  • 1⁄4 teaspoon salt 1 garlic clove, minced



Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1⁄4 teaspoon smoked paprika
  • 1⁄4 teaspoon ground red pepper
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon garlic powder
  • 11⁄2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage



Preparation:

Preheat oven to 425 degrees.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through the garlic powder) in a small bowl; sprinkle mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until 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. Divide fish evenly among tortillas; top each with 1⁄4 cup cabbage and 1 tablespoon crema.

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