Jen first made this 2006 Cooking Light recipe with fish as called for, but then she tried it with shrimp and fell in love. For a healthier variation, she uses Bibb lettuce leaves, doubled up, in lieu of the taco shell and add carrot and avocado as toppings.
She really wanted to share this delicious and refreshing meal with everyone in the family so I figured out a way to make it into an appetizer: Shrimp Bites.
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbl mayonnaise
3 Tbl 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 pounds red snapper fillets
8 (6-inch) corn tortillas
2 cups shredded cabbage
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.