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Fish Tacos with Lime Crema Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/fish-tacos-with-lime-crema-recipe/