Fish Tacos with Lime Crema and Fresh Slaw Recipe

Introduction

Fish Tacos with Lime Crema are a vibrant and flavorful meal perfect for any day of the week. Tender, seasoned white fish pairs beautifully with a tangy lime crema and a crunchy, fresh slaw for a satisfying bite. Easy to prepare and customizable, these tacos are sure to become a household favorite.

Ingredients

• 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces
• 1 tbsp Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional, for heat)
• Salt and Black Pepper to taste
• 1 cup Sour Cream
• 1/4 cup Mayonnaise
• 2 tbsp Fresh Lime Juice
• 1 tbsp Chopped Fresh Cilantro
• 1/4 tsp Garlic Powder
• Pinch of Salt
• 4 cups Shredded Cabbage (green or a mix of green and purple)
• 1/2 cup Shredded Carrots
• 1/4 cup Chopped Red Onion
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Olive Oil
• 1 tbsp Honey or Maple Syrup
• Salt and Black Pepper to taste
• 12 Corn or Flour Tortillas (6-inch size)
• Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Instructions

1. Step 1: Pat the fish pieces dry with paper towels. In a medium bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Add the fish and toss gently to coat evenly.
2. Step 2: Heat a large skillet over medium-high heat. Place fish pieces in a single layer and cook 3-4 minutes per side until cooked through and flakes easily. Remove from skillet and set aside.
3. Step 3: In a small bowl, combine sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk until smooth. Cover and refrigerate for at least 30 minutes to let flavors meld.
4. Step 4: In a large bowl, mix shredded cabbage, shredded carrots, and chopped red onion. In a separate small bowl, whisk apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper. Pour dressing over cabbage mixture and toss well. Let sit 15 minutes.
5. Step 5: Warm tortillas using your preferred method and keep them wrapped in a clean towel to stay soft.
6. Step 6: Assemble tacos by spooning slaw onto each tortilla, topping with cooked fish, and drizzling lime crema over. Add optional toppings like avocado or hot sauce if desired. Serve immediately with extra lime wedges.

Tips & Variations

• For extra flavor, marinate the fish in the spice mixture for 15 minutes before cooking.
• Swap sour cream and mayonnaise for Greek yogurt to lighten the lime crema.
• Add a pinch of smoked paprika or chipotle powder to the slaw dressing for a smoky kick.
• Use flour tortillas for a softer texture or corn tortillas for a traditional touch.

Storage

Store any leftover fish, slaw, and lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or microwave, and warm tortillas before assembling tacos again. The slaw is best enjoyed fresh but can be kept refrigerated for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat dry before seasoning and cooking to ensure even cooking and good texture.

What can I substitute if I don’t have sour cream?

You can replace sour cream with Greek yogurt or extra mayonnaise. Greek yogurt will provide a similar tang and creaminess with less fat.

Fish Tacos with Lime Crema and Fresh Slaw Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

These flavorful Fish Tacos with Lime Crema are a delightful blend of perfectly seasoned, pan-seared white fish, crisp cabbage slaw, and a tangy lime crema sauce. Easily prepared on the stovetop, this recipe combines fresh, vibrant ingredients for a light yet satisfying meal perfect for any occasion.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 tacos (serves 4-6) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Fish

• 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces
• 1 tbsp Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional, for heat)
• Salt and Black Pepper to taste

Lime Crema

• 1 cup Sour Cream
• 1/4 cup Mayonnaise
• 2 tbsp Fresh Lime Juice
• 1 tbsp Chopped Fresh Cilantro
• 1/4 tsp Garlic Powder
• Pinch of Salt

Slaw

• 4 cups Shredded Cabbage (green or a mix of green and purple)
• 1/2 cup Shredded Carrots
• 1/4 cup Chopped Red Onion
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Olive Oil
• 1 tbsp Honey or Maple Syrup
• Salt and Black Pepper to taste

Additional

• 12 Corn or Flour Tortillas (6-inch size)
• Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Instructions

1. Prepare the Fish: Pat the fish pieces dry with paper towels. In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Add the fish to the bowl and toss gently to coat evenly.
2. Cook the Fish: Heat a large skillet over medium-high heat. Carefully place the fish pieces in the hot skillet in a single layer. Cook for about 3-4 minutes per side, or until cooked through and flakes easily with a fork (internal temperature of 145°F/63°C). Remove from skillet and set aside.
3. Make the Lime Crema: In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Prepare the Slaw: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped red onion. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well to coat evenly. Taste and adjust seasoning. Let sit for at least 15 minutes to soften and develop flavors.
5. Warm the Tortillas: Warm tortillas using your preferred method (dry skillet, microwave, or oven). Keep warmed tortillas wrapped in a clean kitchen towel or tortilla warmer to stay soft and pliable.
6. Assemble the Tacos: Lay out the warmed tortillas. Spoon a generous amount of the slaw onto each tortilla. Top with the cooked fish pieces. Drizzle with the lime crema. Add any optional toppings such as avocado slices, diced tomatoes, or hot sauce. Fold and serve immediately with extra lime wedges on the side.

Notes

• Use firm white fish like cod, mahi-mahi, or tilapia for best results.
• Adjust cayenne pepper amount based on desired heat level or omit for mild flavor.
• For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
• Slaw can be made in advance and refrigerated for up to 24 hours.
• Warm tortillas just before serving to prevent them from drying out.
• Lime crema flavors improve if chilled for at least 30 minutes.

Keywords: fish tacos, lime crema, cabbage slaw, skillet fish, Mexican tacos, seafood tacos, easy fish recipe, weeknight dinner