Why You’ll Love This Recipe

Fish Tacos with Lime Crema are a fresh, flavorful twist on classic tacos, featuring tender, flaky fish seasoned with bold spices and topped with a cool, tangy lime crema. Wrapped in warm tortillas and finished with crunchy slaw or fresh toppings, these tacos are perfect for light dinners, summer meals, or anytime you crave a coastal-inspired dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (like cod, tilapia, or halibut)olive oilchili powdercuminpaprikagarlic powdersaltblack peppercorn tortillaslime (zest and juice)fresh cilantroshredded cabbage or slaw mixdiced tomatoes or avocado (optional for topping)

For the lime crema:
sour cream or Greek yogurtmayonnaisefresh lime juicelime zestgarlic powdersalt

directions

Preheat oven to 400°F (200°C) or heat a grill pan on medium-high.

In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.

Brush or rub the spice mixture over both sides of the fish fillets.

Place fish on a baking sheet or grill pan and cook for 10–12 minutes, or until flaky and opaque.

While fish cooks, whisk together lime crema ingredients in a bowl until smooth.

Warm tortillas in a dry skillet or microwave.

Flake cooked fish into bite-sized pieces.

Assemble tacos by layering fish, slaw or cabbage, and optional toppings in tortillas.

Drizzle with lime crema and garnish with cilantro and a squeeze of lime.

Servings and timing

This recipe yields 6 tacos.Preparation time: 10 minutesCooking time: 12 minutesTotal time: 22 minutes

Variations

Use shrimp or salmon instead of white fish.

Add mango salsa or pickled onions for a flavor boost.

Swap corn tortillas for flour if preferred.

Make it dairy-free using plant-based yogurt and mayo for the crema.

Add sliced jalapeños or hot sauce for heat.

storage/reheating

Store leftover fish and crema separately in airtight containers in the fridge for up to 2 days.Reheat fish gently in a skillet or microwave. Assemble tacos fresh for best texture.

FAQs

What type of fish works best?

Mild white fish like cod, tilapia, or mahi-mahi are ideal for tacos.

Can I use frozen fish?

Yes, thaw completely and pat dry before seasoning and cooking.

Is the crema spicy?

No, it’s tangy and cool. Add hot sauce or jalapeño for heat.

Can I make this ahead?

Yes, prepare the crema and toppings in advance. Cook fish just before serving.

Can I fry the fish?

Absolutely—coat in flour or breadcrumbs and pan-fry for a crispy version.

What sides go well with fish tacos?

Mexican rice, black beans, chips and guacamole, or corn salad pair great.

Is this gluten-free?

Yes, if you use gluten-free corn tortillas.

How do I keep tortillas warm?

Wrap in foil or a clean towel, or keep in a tortilla warmer.

Can I grill the fish?

Yes, use a well-oiled grill or grill pan and cook for 3–4 minutes per side.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative both work well.

Conclusion

Fish Tacos with Lime Crema are a light, flavorful dish that brings zesty, coastal flair to your dinner table. Easy to make and endlessly customizable, they’re perfect for taco night, casual gatherings, or when you want something fresh and satisfying. Once you try them, they’ll become a go-to favorite.