Spicy Seafood Tacos
INGREDIENTS
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8 ounces fresh or frozen skinless red snapper fillets
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8 ounces cooked lump crabmeat, cartilage removed
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1/2 teaspoon dried oregano, crushed
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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3 cloves garlic, minced
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Nonstick cooking spray
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1/2 cup light sour cream
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1 teaspoon finely shredded lime peel
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1 1/2 cups finely shredded napa or savoy cabbage
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1 medium mango, seeded, peeled, and chopped, or 1 cup chopped refrigerated mango slices
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1 medium avocado, seeded, peeled, and chopped
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6 tablespoons thinly sliced green onions (3)
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1/2 medium fresh jalapeno chile pepper, thinly sliced*
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1 tablespoon lime juice
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1 teaspoon olive oil
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1/8 teaspoon ground black pepper
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8 6 inches corn tortillas, warmed according to package directions
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1/4 cup snipped fresh cilantro
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Lime wedges (optional)
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