Cilantro Lime Crema
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/2 cup mayonnaise
1/2 cup sour cream
1 T fresh lime juice
1/4 tsp. salt
2 garlic clove, minced
2 fillets per person frozen pre-battered and/or seasoned fish
2 cups shredded cabbage/sliced avocado/pico de gallo
1. Preheat oven to 425°.
2. To prepare crema, combine the first 7 ingredients in a small bowl; chill in fridge.
3. 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. Divide fish evenly among tortillas; top each with some cabbage, crema, pico, avocado and fresh squeezed lime juice