Description
Fish Tacos with Lime Crema are a light and zesty dish featuring flaky, seasoned fish topped with crunchy slaw and a tangy lime crema—perfect for taco night or a summer meal.
Ingredients
Units
Scale
- 1 pound white fish (such as cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F (200°C) or heat a grill pan over medium heat.
- Pat the fish dry and brush with olive oil. In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the seasoning evenly over the fish.
- Bake or grill the fish for 10–12 minutes, or until it flakes easily with a fork. Remove from heat and flake into large chunks.
- While the fish cooks, make the lime crema: In a small bowl, whisk together 1/2 cup sour cream, zest and juice of 1 lime, and a pinch of salt.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos: place fish on each tortilla, top with shredded cabbage, cilantro, and a drizzle of lime crema.
- Serve immediately with extra lime wedges if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter crema.
- Add avocado, pickled onions, or jalapeños for extra flavor and texture.
- Fish can also be pan-seared for a crispier exterior.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg