Fish Tacos Slaw Lime Crema

1 tsp garlic powder.

Fish tacos slaw lime crema. It s not really a traditional crema because it s a mix of cream cheese and crema but it s awesome with fish. In a small bowl combine vegetable oil lime juice cumin paprika coriander red pepper powder. For the cilantro slaw. Cook cod fillets according to package instructions seasoning with.

To make lime crema whisk all ingredients together in a small bowl and season to taste with salt. To make crema whisk all ingredients together and season to taste with salt. For some reason the very first fish taco i ever made i decided to spread cream cheese along the bottom of the shell and ever since i always want cream cheese with my fish tacos. The lime crema slaw and tacos.

Serve fish in warmed tortillas with cabbage slaw a drizzle of crema and a squeeze of lime. 2 lbs snapper fillets. Fortunately you can work on the lime crema and slaw while the fish is marinating and cooking. Flaky tilapia crunchy cabbage slaw sweet mango and creamy avocado all drizzled with a tart lime crema and served with soft tortillas.

Well really four if you count preparing the fish separately from assembling the tacos. Add cabbage cilantro and. 1 tsp ground cumin. How to make the best fish tacos with lime crema marinate the fish.

To make cabbage slaw whisk together cider vinegar sugar salt and garlic in a large bowl. Bake for 9 10 minutes until the fish is flaky when tested with a fork. 2 cups shredded green cabbage or coleslaw mix. A recipe for fish tacos with lime crema.

1 4 cup thinly sliced green onions 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 tacos. 2 tbsp canola oil. This recipe for fish tacos is divided into three parts. Blackened cod fish tacos with lime crema slaw new flaky spice rubbed cod fillets are balanced perfectly with a bright cabbage slaw and topped with a sweet and tangy honey lime crema all nestled in a warm corn tortilla.

Preheat oven to 425 f. 1 teaspoon ground cumin 1 teaspoon. 2 cups shredded purple cabbage.