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

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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.