1 1/4 lbs. white fish filets (such as red snapper, cod, haddock, or tilapia)
2 Tbsp. olive oil
2 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
8 8-inch corn tortillas*
2 cups lettuce, shredded
2 cups tomatoes, diced
*Hard corn taco shell can be used in place of tortillas
Preheat oven to 425°F.
Combine yogurt, green onions, cilantro, lime juice and zest, garlic, salt and pepper in a bowl; set aside.
Place fish on a baking sheet brushed with olive oil. Combine cumin, paprika, and cayenne pepper in a small bowl and sprinkle over both sides of fish filets. Bake at 425°F for 8- 10 minutes until fish flakes easily with a fork or until desired degree of doneness.
Break fish apart with a fork. Heat the tortillas according to package directions. Divide the fish evenly between the tortillas and top with lettuce, tomatoes, and crema. Serve immediately.