Fish Tacos with Cilantro-Lime Crema and Tomato Apple Salsa

Part of this recipe came from Cooking Light and the other part was created by me. Enjoy!
Crema

1/4 c thinly sliced green onions
1/4 c chopped fresh cilantro
3 tbsp fat-free mayonnaise
3 tbsp reduced-fat sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced

Tacos

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 pounds tilapia fillets
cooking spray
4 taco shells
Tomato Apple Salsa

1. Preheat oven to 425°.


2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.


3. 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.


4. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among taco shells; top each with salsa and crema.

Tomato Apple Salsa

1 sweet apple (we like Braeburn), chopped
1/2 package grape tomatoes, chopped
1 jalapeno, minced
1/4 red onion, minced
lime juice
salt
pepper
olive oil
white vinegar

1. Mix all ingredients together in a medium bowl. Spoon onto fish tacos for sweetness and added crunch.