Why You’ll Love This Recipe

Fish Tacos with Lime Crema are a fresh and flavorful twist on classic tacos, featuring crispy or grilled fish tucked into warm tortillas and topped with a zesty lime crema. The contrast of crunchy slaw, flaky fish, and creamy sauce makes every bite a burst of texture and taste. Perfect for weeknight dinners or casual gatherings, these tacos bring a taste of the coast to your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (such as cod, tilapia, or halibut)olive oilgarlic powderchili powderpaprikaonion powdersalt and peppercorn tortillascabbage slaw (shredded green or purple cabbage)fresh cilantrolime wedges

For the lime crema:
sour creammayolime juicelime zestsaltgarlic powder

directions

Preheat oven to 400°F (200°C) or heat a skillet if pan-searing the fish.

Pat the fish fillets dry and rub with olive oil, then season with garlic powder, chili powder, paprika, onion powder, salt, and pepper.

Bake for 12-15 minutes, or cook in a skillet for 3-4 minutes per side until flaky and opaque.

While the fish cooks, whisk together sour cream, mayo, lime juice, lime zest, garlic powder, and a pinch of salt to make the lime crema. Chill until ready to serve.

Warm the tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.

Assemble the tacos by placing pieces of fish on the tortillas, topping with cabbage slaw, a drizzle of lime crema, and fresh cilantro.

Serve with lime wedges on the side.

Servings and timing

This recipe yields approximately 8 tacos.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Use grilled shrimp or chicken instead of fish for a protein swap.

Add diced mango or pineapple for a sweet twist.

Spice up the crema with a dash of hot sauce or chopped jalapeño.

Top with pickled red onions or avocado slices for extra flavor.

Use corn tortillas for a gluten-free option.

storage/reheating

Store leftover fish and toppings separately in airtight containers in the fridge for up to 2 days.
To reheat the fish, warm in a skillet or oven at 350°F (175°C) until heated through.
Tortillas can be reheated in a dry pan or microwave.
Do not freeze assembled tacos, but the cooked fish can be frozen for up to 2 months.

FAQs

What kind of fish is best for tacos?
Mild, flaky white fish like cod, tilapia, or halibut works best.

Can I make this recipe ahead of time?
Yes, the crema and slaw can be prepared in advance, and the fish can be reheated.

Is this dish spicy?
It has mild spice, but you can adjust seasonings to your taste.

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for a healthier crema.

How do I keep the fish from falling apart?
Handle gently with a spatula and avoid overcooking.

Are fish tacos healthy?
Yes, especially when grilled and served with lots of fresh veggies.

Can I use frozen fish?
Yes, just thaw it completely before cooking.

Can I use flour tortillas instead of corn?
Absolutely, use whichever you prefer.

Is this kid-friendly?
Yes, just reduce the spice level if needed.

Can I double the recipe?
Yes, it’s easy to scale up for a larger group.

Conclusion

Fish Tacos with Lime Crema are a delicious, vibrant meal that’s easy to prepare and packed with fresh flavors. Whether you’re cooking for family or entertaining friends, these tacos are sure to impress with their balance of textures and citrusy zing. Try them once, and they’ll become a regular in your meal rotation.