Ingredients

• ¼ bunch fresh cilantro
• 3 limes, for zest/juice, divided
• 1 tablespoon canola oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons + ½ teaspoon smoked paprika, divided
• 4 (6 oz) white fish fillets (such as tilapia, orange roughy, or flounder; about 1 ½ lb)
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons reduced-fat mayonnaise
• 8 extra-thin corn tortillas
• 2 cups angel hair shredded cabbage

Steps

1. Chop cilantro (¼ cup). Zest 1 lime (1 teaspoon), then juice all 3 limes (3 tablespoons).Whisk in medium bowl: oil, salt, pepper, and 2 tablespoons paprika until blended. Add fish and turn to coat (wash hands); let stand 5 minutes to marinate.
2. Combine sour cream, mayonnaise, cilantro, lime zest, 1 tablespoon lime juice, and remaining ½ teaspoon paprika.
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place fish in pan; cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Remove pan from heat; pour remaining 2 tablespoons lime juice over fish. Heat tortillas following package instructions.
4. Place ¼ cup cabbage on each tortilla; divide fish evenly among tacos. Spoon cilantro cream over fish. Serve.

Ingredients

• ¼ bunch fresh cilantro
• 1 lime, for juice
• 1 (8 oz) can pineapple tidbits
• 1 can reduced-sodium black beans (15–16 oz)
• ¼ cup diced fresh red onions
• ¼ cup sliced fresh green onions
• 1 tablespoon canola oil
• ½ teaspoon smoked paprika
• ¼ teaspoon kosher salt

Steps

1. Chop cilantro (¼ cup). Juice lime (1 tablespoon). Drain pineapple, reserving 1 tablespoon juice; drain and rinse beans.
2. Place all ingredients in bowl, including pineapple juice. Stir until blended. Serve.