Fish Tacos with Lime Cilantro Crema

Fish at the beach is a no-brainer! My college roommate shared this recipe with me years ago, and it is a staple in our dinner repertoire. This sauce is out of this world. Tip: if you are staying in a rental house without a stocked pantry, combine the spice mix in a ziplock bag and throw it into your travel bag. It will save you from having to buy all of the spices and then leave them behind.

CREMA:
1/4 cup thinly sliced green onions (white and light green parts)
1/4 cup chopped fresh cilantro
1/4 cup mayonaise
1/4 cup sour cream
Zest of one lime
1 Tablespoon lime juice
1 garlic clove, minced or grated

Spice Mixture:
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder

For tacos:
1 1/2 pounds thin white fish (you can use cod, red snapper, sole- anything you like)
6 inch tortillas of your choice
1/2 small head of red cabbage, thinly sliced
1 lime
Kosher salt
Sliced avocado for serving

Preheat oven to 425 degrees

Whisk together all crema ingredients and set aside.

Combine your spices.

Place fish on a baking sheet and sprinkle spice mixture on both sides of fish fillets.