Ingredients

• 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

Directions

1. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
2. Heat grill to medium high heat.
3. To prepare tacos, combine cumin through garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish.
4. 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.
5. Heat tortillas according to package directions.
6. Divide fish evenly among tortillas; top each with ¼ cup cabbage and 1 ½ tablespoons crema.

Notes