Fish Tacos with Cilantro Lime Crema are fresh, zesty, and packed with flavor! Crispy or grilled fish tucked into warm tortillas and topped with tangy crema, crunchy slaw, and vibrant garnishes—perfect for taco night!
Ingredients:
For the Fish:
1 lb white fish (cod, tilapia, mahi-mahi)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
Salt & black pepper, to taste
8 small corn tortillas
For the Cilantro Lime Crema:
½ cup sour cream or Greek yogurt
¼ cup fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon lime zest
1 clove garlic, minced
Salt, to taste
For the Slaw (Optional):
1 cup shredded cabbage (green or purple)
½ cup carrots, shredded
1 tablespoon lime juice
Salt & pepper, to taste
Toppings:
Avocado slices
Fresh cilantro, chopped
Lime wedges
Jalapeño slices (optional)
Instructions:
1. Prepare the Fish:
Pat the fish dry and rub with olive oil and all spices.
Grill, pan-sear, or bake the fish at 400°F (200°C) for 12–15 minutes, or until flaky.
Break into chunks for taco filling.
2. Make Cilantro Lime Crema:
Blend or whisk together sour cream, cilantro, lime juice & zest, garlic, and salt until smooth. Chill until ready to serve.
3. Toss the Slaw (Optional):
In a bowl, mix cabbage, carrots, lime juice, and season with salt and pepper. Let sit for 10 minutes.
4. Assemble the Tacos:
Warm tortillas in a skillet or over a flame.
Layer with slaw, fish chunks, and a drizzle of cilantro lime crema.
Top with avocado, jalapeños, cilantro, and lime wedges.
Tips:
For crispy fish: Coat in flour or breadcrumbs and shallow fry.
Crema substitute: Use mayo + sour cream combo if needed.
Make it spicy: Add sriracha or hot sauce to the crema.
