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The Alaskan and I tried the fish tacos, and we both agree they were great! Here's the recipe:

Fish Tacos with Lime-Cilantro Crema

Ingredients

object2="> Crema:
object2=">1/4 cup thinly sliced green onions
object2=">1/4 cup chopped fresh cilantro
object2=">3 tablespoons fat-free mayonnaise
object2=">3 tablespoons reduced-fat sour cream
object2=">1 teaspoon grated lime rind
object2=">1 1/2 teaspoons fresh lime juice
object2=">1/4 teaspoon salt
object2=">1 garlic clove, minced
object2=">
Tacos:
object2=">1 teaspoon ground cumin
object2=">1 teaspoon ground coriander
object2=">1/2 teaspoon smoked paprika
object2=">1/4 teaspoon ground red pepper
object2=">1/8 teaspoon salt
object2=">1/8 teaspoon garlic powder
object2=">1 1/2 pounds red snapper fillets
object2="> Cooking spray
object2=">8 (6-inch) corn tortillas
object2=">2 cups shredded lettuce
1 tomato diced
1 small avocado diced

Preparation

Preheat oven to 425°.

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

To prepare tacos, combine first 6 ingredients (cumin 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. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup lettuce, some avocado, tomato and 1 tablespoon crema.