Fish Taco Bowl With Lime Crema Recipes

FISH TACOS WITH LIME-CILANTRO CREMA

Fish Tacos With Lime-Cilantro Crema image

Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.

Provided by Little Remy

Categories One Dish Meal

Time 35m

Yield 2 each, 4 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 lbs red snapper fillets
cooking spray
8 (6 inch) corn tortillas
2 cups shredded cabbage

Steps:

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° 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.

FISH TACO BOWL WITH LIME CREMA

Fish Taco Bowl with Lime Crema image

Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.

Provided by Martha Stewart

Categories Seafood Recipes

Time 50m

Number Of Ingredients 18

Ingredients

1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon sugar
2 tablespoons fresh lime juice (from 1/2 lime)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 skinless striped-bass fillets (8 ounces each), patted dry
1/2 small red onion, diced
1/2 jalapeno, minced (2 tablespoons)
3 tablespoons fresh lime juice (from 2 limes)
1 can (15.5 ounces) black beans, drained and rinsed
1 cup halved cherry tomatoes
1/3 cup finely chopped fresh cilantro
2 cups cooked short-grain brown rice
Shredded cabbage, avocado slices, and sliced radishes, for serving

Steps:

Crema: Whisk together sour cream, salt, sugar, lime juice, and 1 teaspoon water.
Bowl: Preheat broiler. In a small bowl, stir together cumin, coriander, chili powder, 1 teaspoon salt, 1/8 teaspoon pepper, and oil. Rub all over both sides of fish. Let marinate in the refrigerator, at least 30 minutes.
Meanwhile, let onion and jalapeno sit in lime juice 10 minutes. Stir in beans, tomatoes, and cilantro. Season with salt and pepper.
Broil fish until browned and cooked through, 3 to 4 minutes. Flake into 4 servings. To serve, place 1/2 cup rice in a bowl. Top with bean mixture, fish, cabbage, avocado, and radishes. Serve with crema on top or alongside.

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