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Fish Tacos Lime Crema

Fish Tacos Lime Crema
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★★★★★

4.9 from 14 reviews

These Fish Tacos with Lime Crema offer a fresh, flavorful, and healthy meal featuring tender white fish seasoned with spices and served with a tangy lime crema and crisp cabbage slaw. Perfect for a quick and delicious weeknight dinner or casual gathering, these tacos balance spicy, creamy, and zesty flavors effortlessly.

Ingredients

Scale

Fish and Seasoning

  • 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces
  • 1 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Cayenne Pepper (optional, for heat)
  • Salt and Black Pepper to taste

Lime Crema

  • 1 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Chopped Fresh Cilantro
  • 1/4 tsp Garlic Powder
  • Pinch of Salt

Slaw

  • 4 cups Shredded Cabbage (green or mixed green and purple)
  • 1/2 cup Shredded Carrots
  • 1/4 cup Chopped Red Onion
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Olive Oil
  • 1 tbsp Honey or Maple Syrup
  • Salt and Black Pepper to taste

Tortillas and Toppings

  • 12 Corn or Flour Tortillas (6-inch size)
  • Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Instructions

  1. Prepare the Fish: Pat the fish pieces dry with paper towels. In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Add the fish to the bowl and toss gently to coat evenly.
  2. Cook the Fish: Heat a large skillet over medium-high heat. Carefully place the fish pieces in the hot skillet in a single layer. Cook for about 3-4 minutes per side, or until cooked through and flakes easily with a fork (internal temperature of 145°F/63°C). Remove from skillet and set aside.
  3. Make the Lime Crema: In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to meld flavors.
  4. Prepare the Slaw: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped red onion. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well to coat evenly. Taste and adjust seasoning. Let the slaw sit for at least 15 minutes to soften and blend flavors.
  5. Warm the Tortillas: Warm tortillas using your preferred method (dry skillet, microwave, or oven). Keep warmed tortillas wrapped in a clean kitchen towel or tortilla warmer to retain heat.
  6. Assemble the Tacos: Lay out the warmed tortillas. Spoon a generous amount of slaw onto each tortilla. Top with cooked fish pieces. Drizzle with lime crema. Add optional toppings such as avocado slices, diced tomatoes, or hot sauce. Fold and serve immediately with extra lime wedges for added zest.

Notes

  • For best results, use fresh white fish like cod, mahi-mahi, or tilapia for mild flavor and tender texture.
  • Cayenne pepper is optional; omit or adjust the amount for preferred spice level.
  • Slaw can be made a few hours ahead and refrigerated to enhance flavor.
  • If you want gluten-free tacos, use corn tortillas instead of flour tortillas.
  • Leftover lime crema can be stored in an airtight container in the refrigerator for up to 3 days.
  • To crisp the fish further, you can dredge lightly in cornmeal before cooking.
  • Serve with fresh lime wedges for an extra burst of citrus flavor.

Nutrition

Keywords: fish tacos, lime crema, Mexican tacos, healthy tacos, seafood tacos, easy dinner, weeknight meal

Find it online: https://tastygenius.com/fish-tacos-lime-crema/