Fish Tacos with Lime-Cilantro Crema

For the Crema: ¼ cup thinly sliced green onions ¼ cup chopped fresh cilantro ¼ cup mayonnaise ¼ cup sour cream 1 teaspoon grated lime rind 1 ½ teaspoons fresh lime juice ¼-½ teaspoon salt 1 garlic clove, minced

For the Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon smoked paprika ¼ teaspoon ground red pepper ⅛ teaspoon salt ⅛ teaspoon garlic powder 1 ½ pounds red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage

To prepare crema, combine the first 8 ingredients in a small bowl; set aside. Heat grill to medium high heat. To prepare tacos, combine cumin through garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Grill for 10 minutes or until fish flakes easily when tested with a fork, or until desired degree of doneness; Turning half-way into cooking time. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with ¼ cup cabbage and 1 ½ tablespoons crema.