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Red Snapper Tacos

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Red Snapper Tacos Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
512
Calories from Fat
117
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
78mg
26%
Sodium
483mg
20%
Total Carbohydrates
57g
19%
Dietary Fiber
9g
36%
Sugars
7g
Protein
44g
Calcium
50mg
5%

Number of servings: 4

Calories per serving: 512

Preparation time: 35 min

Total time: 35 min

Ingredients

1 12 tsp cumin

1 12 tsp coriander

1 12 tsp paprika

1 12 tsp onion powder

1 12 tsp garlic powder

Dash cayenne pepper

14 tsp salt

12 corn tortillas

1 12 lb red snapper fillets

Nonstick cooking spray

12 cup low-fat sour cream

14 cup low-fat mayonnaise

2 garlic cloves, crushed

1 tbsp lime juice

1 tsp lime zest

12 cup minced red onion

12 cup chopped fresh cilantro

4 tomatoes, chopped

4 cups finely shredded cabbage

1 lime, cut into wedges

Directions

Preheat oven to 425°F.

1. In a small bowl, combine cumin, coriander, paprika, onion powder, garlic powder, pepper, and salt. Mix well. Set aside.

2. Wrap 2 stacks of 6 tortillas in foil. Set aside.

3. Rinse and pat dry snapper fillets. Rub spices from the bowl on both sides of fillets. Spray a baking sheet with nonstick cooking spray. Place the fillets on the sheet. Bake 9 to 10 minutes or until fish flakes easily with a fork. Place foil-wrapped tortillas on a lower rack in the oven for the last 5 minutes of baking time.

4. In a medium-size bowl, combine sour cream, mayonnaise, garlic, lime juice, lime zest, onion, and cilantro. Mix well. Set aside.

5. Break up cooked fillets into pieces and divide among warm tortillas. Top with sour cream mixture, tomatoes, and shredded cabbage. Serve lime wedges on the side.

Makes 4 servings.

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