Spicy Seafood Tacos

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

Spicy Seafood Tacos was pinched from <a href="http://www.bhg.com/recipe/spicy-seafood-tacos/" target="_blank">www.bhg.com.</a>

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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