Fish Tacos with Cilantro Lime Crema

Most Tampa natives know all about Mema's Tacos in downtown Ybor.  Their fried fish tacos are just the thing after a late night of hanging with your friends.  But instead of fried and loaded with cheese and lettuce on a crunchy shell, these fillets are spiced to perfection then broiled in the oven and served on warm soft corn tortillas with a bright lime and cilantro crema.  You can use any flaky fish you desire such as tilapia, red snapper or even shrimp.  Top them off with shredded cabbage and a squeeze of fresh lime and you will be in heaven!

Fish Tacos with Cilantro Lime Crema
Serves 4

Crema -
1/4 cup thinly sliced scallions, greens and whites
1/4 cup finely chopped cilantro
3 tablespoons mayonnaise (fat free if you choose)
3 tablespoons sour cream (again, fat free if you choose)
1 teaspoon grated lime zest
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 clove finely minced garlic

Combine all ingredients in a small bowl, cover with plastic wrap and refrigerate while making the fish

Tacos -
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper (more or less depending how spicy you like it!)
1/8 teaspoon salt
1/8 teaspoon garlic powder
1.5 pounds fish fillets
8 (6 inch) corn tortillas
shredded cabbage and lime wedges for garnish

Preheat oven to 425º.  In a small bowl combine cumin, coriander, smoked paprika, ground red pepper, salt and garlic powder then sprinkle evenly over both sides of the fish.  Place fish on a foil lined baking sheet with a little cooking spray.  Bake for 8-10 minutes or until fish begins to flake.  Remove from oven and separate fillets into chunks and place into a medium bowl.  Warm tortillas in a nonstick skillet over medium high heat until pliable.

Serve fish in warmed tortillas topped with cabbage and 1 tablespoon of crema and a squeeze of fresh lime.