Fish Tacos with Lime Cilantro Crema

Ahh, fish tacos.  This is a new food choice for me, and I really love them!  I have made this recipe a couple of times, and both times I was so happy with how they turned out.  The fish is delicious, but the lime crema adds so much to them!  The only thing I wish I had been able to add was some cabbage to the taco.  We didn't have any, so lettuce had to do.  

Fish Tacos
adapted from: Cooking Light

1 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes
1/8 tsp. salt
1/8 tsp. garlic powder
2 tilapia fillets

Lime Cilantro Crema
1/4 c. chopped fresh cilantro
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1 tsp. grated lime rind
1 1/2 tsp. lime juice
1/4 tsp. salt
1/2 tsp. minced garlic

In a small dish, combine the cumin, smoked paprika, red pepper flakes, salt and garlic powder.  Sprinkle the spices evenly over both sides of the fish.  Bake the fish at 425 degrees for 9 minutes, or until the fish flakes easily.  I think that the second time I made this, I actually fried the fish in a small amount of oil on the stove.  I say, try it either way!  While the fish is cooking, combine all the ingredients for the crema in a small bowl.  Chill it in the fridge until you are ready for it.  When the fish is cooked, break it into small pieces and then serve it on a soft taco shell (we used corn tortillas) with the lime cilantro crema and cabbage.