Tilapia Tacos

¼ cup sliced green onions

¼ cup chopped fresh cilantro

3 tbsp canola mayonnaise

3 tbsp reduced-fat sour cream

1 tsp grated lime rind

1 ½ tsp fresh lime juice

¼ tsp salt

1 garlic clove, minced

1 tsp ground cumin

1 tsp ground coriander

½ tsp Spanish smoked paprika

¼ tsp ground red pepper

⅛ tsp salt

⅛ tsp garlic powder

1 ½ lbs tilapia fillets

8 Sonora Soft-Taco Tortillas

2 cups handle hair slaw or shredded cabbage

1 cup chopped tomatoes

½ cup sliced red onion

¼ cup sliced green onion

Chopped fresh cilantro

Preheat oven to 425°.

Combine first 8 ingredients in a small bowl; stir well. Cover and chill.

Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture over both sides of fillets. Place fillets on a baking sheet coated with cooking spray. Bake at 425° for 9 to 10 minutes or until fish flakes easily when tested with a fork. Cool slightly. Place fish in a large bowl; break into pieces with 2 forks.

Warm tortillas in warming drawer or microwave. Place 2 tortillas on each of 4 plates. Arrange ½ cup slaw on each tortilla. Divide fish evenly among tortillas; Top each serving with ¼ cup tomato, 2 tablespoons red onion, 1 tablespoon green onions and about 3 tablespoons lime crema. Garnish with cilantro, if desired. Serve with lime wedges.

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Tilapia Tacos