Fish Tacos with Lime Crema are a fresh and flavorful dish combining tender, seasoned fish with crunchy slaw and a zesty lime crema sauce, all wrapped in warm tortillas. Perfect for a light yet satisfying meal, they offer a balance of textures and bright, bold flavors inspired by coastal cuisine.
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 powdersalt and peppercorn tortillascabbage (green or purple), shreddedcarrots, shreddedfresh cilantro
For the Lime Crema
sour creammayofresh lime juicefresh lime zestsalt
directions
Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat.
Pat the fish dry with paper towels, then rub with olive oil and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Bake for 10-12 minutes or cook in the skillet for 3-4 minutes per side until the fish is flaky and cooked through.
In a small bowl, whisk together the sour cream, mayo, lime juice, lime zest, and salt to create the lime crema.
Warm the corn tortillas in a dry skillet or microwave.
Assemble each taco by placing pieces of cooked fish in a tortilla, topping with shredded cabbage, carrots, cilantro, and a drizzle of lime crema.
Serve immediately.
Servings and timing
This recipe yields approximately 8 tacos.Preparation time: 15 minutesCooking time: 10-12 minutesTotal time: 25-30 minutes
Variations
Use flour tortillas for a softer texture.
Add avocado slices or guacamole for creaminess.
Top with pickled red onions or jalapeños for extra tang and spice.
Swap the fish for grilled shrimp or tofu for a different twist.
storage/reheating
Store leftover fish separately in an airtight container in the refrigerator for up to 2 days.To reheat, warm the fish gently in a skillet or microwave before assembling fresh tacos.Do not assemble tacos in advance, as the tortillas and slaw may become soggy.
FAQs
What type of fish is best for fish tacos?
Mild white fish like cod, tilapia, or halibut works best due to its light flavor and flaky texture.
Can I grill the fish instead?
Yes, grilling adds a smoky flavor and works well for this recipe.
Is lime crema spicy?
No, it’s tangy and creamy with a bright citrus flavor.
Can I make this recipe gluten-free?
Yes, simply use certified gluten-free corn tortillas and check that your spices are gluten-free.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be substituted in the lime crema for a lighter option.
Are these tacos good for meal prep?
You can prep the components in advance, but it’s best to assemble the tacos right before eating.
Can I make it dairy-free?
Use dairy-free yogurt and mayo substitutes for the crema.
Should I use fresh or bagged slaw?
Either works—freshly shredded cabbage offers better texture, but bagged slaw is more convenient.
What toppings go well with fish tacos?
Mango salsa, avocado, hot sauce, or cotija cheese are great additions.
Can I make them spicier?
Add cayenne pepper to the seasoning or drizzle with hot sauce before serving.
Conclusion
Fish Tacos with Lime Crema are a vibrant and satisfying dish perfect for any night of the week. With their tender, spiced fish and refreshing toppings, they deliver a burst of flavor in every bite. Easy to customize and quick to prepare, they’re sure to become a favorite in your taco rotation.
Print
Fish Tacos with Lime Crema
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
These Fish Tacos with Lime Crema are fresh, flavorful, and perfect for a light yet satisfying meal. Tender white fish is seasoned and cooked to perfection, then topped with a zesty lime crema and crisp toppings inside warm tortillas.
Ingredients
- 1 lb white fish fillets (like cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 clove garlic, minced
Instructions
- Preheat oven or grill to 375°F (190°C).
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Rub fish fillets with olive oil and the spice mixture.
- Place fish on a lined baking sheet or grill and cook for 12-15 minutes or until the fish flakes easily.
- While the fish is cooking, mix sour cream, mayonnaise, lime juice, lime zest, and minced garlic in a bowl to make the lime crema. Set aside.
- Warm the corn tortillas in a skillet or microwave.
- Once the fish is done, break it into bite-sized pieces.
- Assemble tacos by placing cabbage in tortillas, topping with fish, lime crema, and chopped cilantro.
- Serve immediately with lime wedges if desired.
Notes
- Use any firm white fish such as cod, tilapia, or halibut.
- Add sliced jalapeños or hot sauce for extra spice.
- Lime crema can be made ahead and stored in the fridge for up to 3 days.