Fish Tacos

Ingredients
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoons fat-free mayonnaise
3-4 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
Tacos:
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 (we used 3 frozen tilapia fillets from Costco)
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. (we cooked ours, thawed, on the george forman for about 3 minutes) 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.
We didn't have any cabbage, but I added fresh salsa (tomatos, cilantro, and green onions), corn, and beans into our tacos, and they were WONDERFUL!