Easy Cheesy Fish Tacos With Cilantro Lime Creme

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I really debated about what to call these yummy tacos because my husband calls the  "creme" sauce "smut."  I don't know how he came up with that, he has a knack for naming things... but I decided "creme" sounded more appetizing.

Whatever you call them, these tacos are a regular repeat for our family because we are trying to be healthy and eat more fish... and they are very easy and yummy!

This recipe makes about enough for 2 people, depending on how big the fish fillets are.

Ingredients:

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. garlic powder or dried garlic

2 tilapia fillets

1/3 cup sour cream or yogurt (I use fat-free)

1/3 cup cilantro

2 tsp. fresh lime juice

1/2 tsp. salt

1 garlic clove

corn tortillas

shredded cheese

shredded cabbage

Preheat your oven to 4oo degrees.  I like to use my little toaster oven so it doesn't get the kitchen too hot.

To prepare the fish, start by mixing the first 4 ingredients in a bowl.

Sprinkle the spice blend onto both sides of the tilapia and lay it on a pan coated with cooking spray.

Bake the fish for around 10 minutes, or until it flakes easily with a fork.  Mine were s little thick so you might want to check yours after 5 or 8 minutes... it doesn't take long.

Once the fish is done, I use a fork to break it up.

To make the cilantro lime cream sauce (or smut) combine the sour cream, lime juice, cilantro, garlic, and salt in a small mixer...

 ...and pulse until well combined.

I like to heat the tortillas on a griddle and melt the cheese on them.  If you are feeling really crazy you can do a double layer tortilla with a bunch of cheese melted in the middle like a quesadilla (yum!), that works best if you use thinner tortillas.

Load up your tortillas with the fish, shredded cabbage, and cilantro lime creme (and some hot sauce if you like it hot) and Enjoy!!!

Mexican Chicken Chopped Salad with Cilantro Lime Ranch

Slow Cooker Shredded Chicken Tacos

Pineapple Fried Rice

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