Ingredients

• ¼ cup chopped fresh cilantro

• 3 tablespoons mayonnaise

• 3 tablespoons sour cream

• 1 teaspoon grated lime rind

• 1 ½ teaspoons fresh lime juice

• ¼ teaspoon salt

• 1 garlic clove, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• ¼ teaspoon ground red pepper

• ⅛ teaspoon salt

• ⅛ teaspoon garlic powder

• 1  lb Petrale Sole

• Cooking spray

• 8 (6-inch) corn tortillas

• 2 cups shredded cabbage

Instructions

• 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.