Fish Tacos with Lime Crema Recipe

Introduction

These Fish Tacos with Lime Crema offer a fresh and flavorful twist on a classic favorite. Tender, seasoned fish paired with a zesty slaw and creamy lime sauce makes for a delicious, easy-to-make meal perfect for any night of the week.

Ingredients

• 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
• 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
• 4 cups Shredded Cabbage (green or a mix of 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
• 12 Corn or Flour Tortillas (6-inch size)
• Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Instructions

1. Step 1: Pat the fish pieces dry with paper towels. In a medium bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Add the fish and toss gently to coat evenly.
2. Step 2: Heat a large skillet over medium-high heat. Place the fish in a single layer and cook about 3-4 minutes per side, until cooked through and flaky. Remove from heat and set aside.
3. Step 3: In a small bowl, combine sour cream, mayonnaise, lime juice, cilantro, garlic powder, and a pinch of salt. Whisk until smooth, then refrigerate for at least 30 minutes to blend flavors.
4. Step 4: In a large bowl, mix shredded cabbage, carrots, and red onion. In a separate small bowl, whisk apple cider vinegar, olive oil, honey (or maple syrup), salt, and pepper. Pour dressing over cabbage mixture and toss well. Let sit for at least 15 minutes.
5. Step 5: Warm tortillas using your preferred method and keep them wrapped to stay soft.
6. Step 6: Assemble tacos by layering slaw on each tortilla, followed by fish, then drizzle with lime crema. Add any optional toppings, fold, and serve immediately with extra lime wedges.

Tips & Variations

• For extra heat, add more cayenne pepper or a few dashes of your favorite hot sauce to the fish seasoning.
• Use Greek yogurt in place of sour cream for a lighter lime crema.
• Try swapping cabbage for shredded kale or adding diced mango for sweetness in the slaw.
• Grill the fish instead of pan-frying for a smoky flavor.

Storage

Store leftover fish, slaw, and lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh but can be wrapped in foil and warmed in the oven as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen white fish fillets. Just be sure to thaw them completely and pat dry before seasoning to ensure they cook evenly and have a good texture.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the sour cream and mayonnaise with dairy-free versions or use plain coconut yogurt for the lime crema. Check that other ingredients meet your dietary needs as well.

Fish Tacos with Lime Crema Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

These Fish Tacos with Lime Crema are a fresh and flavorful meal featuring tender, lightly spiced white fish fillets cooked to perfection in a skillet, topped with a crisp cabbage-carrot slaw and a tangy lime crema sauce. Perfect for a quick weeknight dinner or casual entertaining, these tacos combine vibrant textures and zesty flavors in every bite.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Fish

• 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

For the 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

For the Slaw

• 4 cups Shredded Cabbage (green or a mix of 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

For Assembly

• 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 pieces to the bowl and toss gently to coat them evenly with the spice mixture.
2. Cook the Fish: Heat a large skillet over medium-high heat. Once hot, carefully place the coated fish pieces in a single layer in the skillet. Cook for about 3 to 4 minutes per side until the fish is cooked through and flakes easily with a fork, reaching an internal temperature of 145°F (63°C). Remove the fish from the skillet and set aside.
3. Make the Lime Crema: In a small bowl, combine the sour cream, mayonnaise, fresh lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk the ingredients together until smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate the crema for at least 30 minutes to let the flavors meld.
4. Prepare the Slaw: In a large bowl, combine shredded cabbage, shredded carrots, and chopped red onion. In a separate small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper. Pour this 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 develop flavor.
5. Warm the Tortillas: Warm the corn or flour tortillas using your preferred method such as a dry skillet, microwave, or oven. Keep the warmed tortillas wrapped in a clean kitchen towel or a tortilla warmer to maintain softness.
6. Assemble the Tacos: Lay out the warmed tortillas on a serving surface. Spoon a generous amount of the prepared slaw onto each tortilla. Top with the cooked fish pieces. Drizzle with the lime crema. Add any optional toppings like avocado slices, diced tomatoes, or hot sauce as desired. Fold the tacos and serve immediately with extra lime wedges on the side.

Notes

• For extra heat, add cayenne pepper or serve with hot sauce.
• Use fresh fish for the best flavor and texture; if using frozen, thaw completely and pat dry.
• Slaw can be made a few hours in advance and refrigerated to save time.
• Use corn tortillas for a gluten-free option, and flour tortillas for a softer, chewier texture.
• Adjust the spice level by modifying the amount of chili powder and cayenne pepper.
• Lime crema can be substituted with Greek yogurt for a lighter version.

Keywords: fish tacos, lime crema, Mexican tacos, white fish, seafood tacos, fish taco recipe, easy tacos, skillet fish, citrus crema, cabbage slaw