We were very privileged to have Gramary spend her birthday with us. She is in high demand when it comes to friends and family so it was quite an honor. When she visits I like to spoil her as much as I can. It means she gets to request meals...lots of them. She hints almost every time about loving fish tacos. I thought the birthday girl deserved her pick. Mind you...I've never HAD...nor cooked fish tacos...so I'm pretty sure it counts twice as much! I threw in a Pinto Bean Salad and some Spanish rice because a birthday girl deserves it all!
And because I know y'all will bug me if I don't share...
Fish Tacos with Lime-Cilantro Crema
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 T sour cream (reduced fat...lol...I use the real deal)
3T mayonnaise (ditto)
1 teaspoon grated lime rind
1 teaspoon fresh lime juice
1/4 t salt
1 garlic clove, minced
Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used tilapia and it was delicious)
8 (6") corn tortillas
cooking spray
2 cups shredded cabbage (I used red leaf lettuce)
Preheat oven to 425º.
To prepare crema, combine the first 8 ingredients in a small bowl and set aside.
To prepare tacos, combine cumin and next 5 ingredients in a small bowl; sprinkle mixture evenly over both sides of fish. Place fish on baking sheet coated in cooking spray. Bake at 425º 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. Divide fish evenly among tortillas; top each with cabbage and crema.
Pinto Salad
Combine 1 cup diced plum tomato, 1/2 cup diced yellow bell pepper, 1/4 cup minced fresh cilantro, 1/4 minced seeded jalapeno pepper, 2T lime juice, 2 tsp olive oil, 1/8 tsp freshly ground black pepper, and 1 (15oz) can pinto beans, drained and rinsed, stir well.
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