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–+ servings
Fish Tacos Lime Crema

Savor Fish Tacos with Lime Crema for a Tasty Twist

Enjoy Fish Tacos Lime Crema with vibrant flavors and a quick, customizable recipe perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound White Fish Fillets (Cod, Mahi-Mahi, Tilapia) Can substitute with shrimp or tofu.
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1 tablespoon Chili Powder Adjust according to spice preference.
  • 1 teaspoon Cumin Coriander can be used for a twist.
  • 1 teaspoon Smoked Paprika Regular paprika is a substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can enhance the flavor.
  • 1 teaspoon Onion Powder Use fresh onion for more flavor.
  • 1/2 teaspoon Cayenne Pepper Optional for heat.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Lime Crema
  • 1/2 cup Sour Cream Greek yogurt can be a healthier option.
  • 1/4 cup Mayonnaise Omit for a lighter version.
  • 2 each Limes (juiced and zested) Lemon juice can be a substitute.
  • 1 clove Garlic (minced) Skip if using garlic powder.
  • 2 tablespoons Fresh Cilantro Can substitute with parsley.
For the Slaw
  • 2 cups Shredded Cabbage (green, red, or mix) Coleslaw mix works well too.
  • 1 cup Shredded Carrots Omit for a simpler slaw.
  • 1/2 each Red Onion (thinly sliced) Green onions can be used as a milder alternative.
For Assembly
  • 8 each Corn or Flour Tortillas Can use lettuce wraps for low-carb.
  • 2 tablespoons Lime Juice Vinegar can be used for tang.
  • 1 teaspoon Sugar Omit if avoiding sugar.
  • Optional Toppings Avocado slices, hot sauce, pickled onions.

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Measuring Spoons
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare Fish: Rinse the white fish fillets under cold water, then pat them dry with paper towels. Set aside on a clean plate.
  2. Make Spice Rub: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk until blended.
  3. Season Fish: Sprinkle the spice mixture over both sides of the fish fillets, pressing gently to adhere. Allow to rest for 10 minutes.
  4. Heat Oil: In a skillet, heat olive oil over medium-high until shimmering.
  5. Cook Fish: Sear the seasoned fish fillets for about 3-4 minutes on each side until golden brown and flaky.
  6. Make Lime Crema: Whisk together sour cream, mayonnaise, lime juice, lime zest, and minced garlic until smooth.
  7. Combine Slaw Ingredients: In a mixing bowl, combine shredded cabbage, shredded carrots, and thinly sliced red onion. Toss gently.
  8. Dress Slaw: Whisk together lime juice, olive oil, sugar, salt, and black pepper. Drizzle over slaw and toss.
  9. Warm Tortillas: Warm the corn or flour tortillas in a skillet for about 30 seconds on each side until pliable and slightly toasted.
  10. Assemble Tacos: Place a scoop of slaw on each tortilla, top with fish and drizzle with lime crema.
  11. Add Toppings: Finish with optional toppings like avocado, hot sauce, or pickled onions. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Store leftover tacos in an airtight container for up to 3 days. Keep lime crema and slaw separate. Reheat fish gently to avoid drying it out.

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