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Fish Tacos with Lime Crema Recipe

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3.9 from 15 reviews

These flavorful and easy fish tacos with lime crema feature seasoned white fish baked to flaky perfection, topped with a crunchy cabbage slaw and a zesty lime crema. Ready in under 25 minutes, this gluten-free recipe makes a fresh and satisfying meal perfect for any day.

Ingredients

Fish:

  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon red pepper powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound white fish (such as cod, snapper, tilapia)

Lime Crema:

  • ¼ cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • Zest from half a lime
  • ¼ teaspoon salt

Slaw:

  • 2 cups cabbage, shredded
  • ¼ cup cilantro, chopped
  • ½ green onion, sliced
  • 1 clove garlic, minced

Tacos:

  • 8 (6-inch) soft taco tortillas
  • 1 avocado, sliced (optional)

Instructions

  1. Prepare the fish: Preheat your oven to 425°F. In a small bowl, mix the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt, and black pepper. Coat the white fish evenly by dipping it into this marinade. Place the coated fish on a lined baking tray and refrigerate for 15 minutes to marinate. Bake the fish for 9-10 minutes until it flakes easily with a fork. Transfer to a plate and break into smaller pieces with a fork.
  2. Make the lime crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and salt until smooth. Set aside to let the flavors meld.
  3. Make the slaw: Combine shredded cabbage, chopped cilantro, sliced green onion, and minced garlic in a large bowl. Toss to mix well and set aside.
  4. Heat the tortillas: Warm the soft tortillas using your preferred method—following package instructions, heating in an ungreased skillet over medium heat for about 30 seconds per side, or briefly over a gas burner for a slight char.
  5. Assemble the tacos: Divide the flaked fish evenly among the tortillas. Top each with about ¼ cup of the cabbage slaw and sliced avocado if desired. Drizzle 1 tablespoon of the lime crema over the top of each taco. Serve immediately and enjoy!

Notes

  • Marinating the fish in the refrigerator helps infuse flavor and ensures a moist texture.
  • Use any white fish that flakes well, such as cod, snapper, or tilapia.
  • Heating the tortillas directly over a gas flame adds a nice smoky flavor and char marks.
  • Avocado is optional but adds creaminess and richness to the tacos.
  • For a dairy-free version, substitute sour cream and mayonnaise with plant-based alternatives.

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