Wednesday, March 12, 2008

Root Beer Cookies and Fish Tacos

I realize that is sounds wierd- Root Beer Cookies. But, actually these were quite tasty and very different. We preferred them without the icing and I recommend these to anyone who wants to try a new treat. They are just like an oatmeal cookie with a twist. (recipe located below- in earlier post)

I know what you must be thinking, Fish and Tacos, good separately, but they just don't mix. Well, they do. Ever since I had fish tacos a couple of years ago at The Cheesecake Factory in Jacksonville, Florida, I have been a big fan of these and wanted to make them at home. This recipe was really great. My kids love fish, so they really like these. I used tilapia instead of red snapper and the spices on the fish are mild enough for kids. What really makes this dish is the Lime- Cilantro crema. It is delicious. So give it a try, if you dare!

Fish Tacos with Lime-Cilantro Crema
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat 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
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°.
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.