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 strips	Red 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 cabbage	Wash, trim and chop
16 Flour small tortillas	May use whole grain
Sauce:
¼ cup thinly sliced green onions	Washed, 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, minced	Washed trimmed and minced
½ cup light sour cream

Directions:

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

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