Fish Tacos with Creamy Cilantro Lime dressing

Portion Size: 2 small tacos

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds white fish, cut into thin stripsRed snapper, tilapia, any mild white fish
1 tablespoon olive oil 
1 tablespoon chili powder 
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika 
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar 
1/4 Cup shredded low fat cheddar cheese
3 Cups shredded cabbageWash, trim and chop
16 Flour small tortillasMay use whole grain 
Sauce: 
¼ cup thinly sliced green onionsWashed, trimmed and sliced thin. 
¼ cup chopped fresh cilantro
¼ cup light mayonnaise
1/2 teaspoon zest of lime
2 tablespoons lime juice
¼ teaspoon salt
1 clove garlic, mincedWashed trimmed and minced
½ cup light sour cream 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large flat bowl combine chili powder, garlic powder, onion powder, paprika, cumin, salt, black pepper and sugar.
2Heat oil in large pan heat oil to medium high heat. 
3Dredge fish in seasoning and cook in pan.Cook until internal temperature reaches 145 F degrees for 15 seconds.
4Prepare sauce in a small bowl by mixing, green onions, cilantro, mayonnaise, lime zest, lime juice, salt, garlic and sour cream .
5Wrap tortillas in foil and 350 warm in oven for 20 minutes. In heated tortillas and top with fish, cabbage, cheese and sauce.

Jacqueline Larson M.S., R.D.N. and Associates