A vibrant and easy fish taco dish — flaky white fish seasoned with zesty spices, topped with a crisp cabbage-cilantro slaw and creamy lime crema — ready in just about 25 minutes.
Why You’ll Love This Recipe
-
Light, fresh flavors that are brightened with lime and herbs
-
Fast and fuss-free — everything comes together in around 25 minutes
-
Baked, not fried — healthier without sacrificing taste
-
Adaptable to what you have — use various white fish, swap slaw ingredients, corn or flour tortillas
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white fish (cod, snapper, tilapia, or similar)
vegetable oil
lime juice
ground cumin
paprika
ground coriander
red pepper powder
garlic powder
salt and black pepper
sour cream
mayonnaise
lime zest
cabbage (regular or purple)
cilantro
green onions
garlic
soft tortillas (corn or flour)
optional toppings: avocado, salsa, guacamole, pineapple salsa
Directions
-
Marinate The Fish: Combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt, and pepper. Coat the fish evenly and let it marinate in the refrigerator for about 15 minutes.
-
Cook The Fish: Preheat oven to 425 °F. Bake fish for 9‑10 minutes until flaky.
-
Make The Lime Crema: Whisk together sour cream, mayonnaise, lime juice, lime zest, and salt.
-
Prep The Slaw: Mix cabbage, cilantro, green onion, and garlic.
-
Warm Tortillas: Heat according to package or briefly on a hot skillet for slight char.
-
Assemble Tacos: Divide fish between tortillas, top with slaw (about ¼ cup each), add avocado if desired, and drizzle crema over.
Servings And Timing
-
Yields 4 servings, about 8 tacos total
-
Total time: 25 minutes (includes 15-minute marinate time and 9-10 minutes baking time)
Variations
-
Alternative Cooking Methods: Grill or pan-fry fish instead of baking
-
Switch Up Fish: Try tilapia, halibut, snapper, or even shrimp
-
Adjust Heat Level: Modify red pepper powder to taste
-
Slaw Substitutions: Use purple cabbage, add shredded carrots or mango for sweetness
-
Creamy Sauce Tweaks: Use Greek yogurt instead of sour cream
-
Tortilla Choices: Use gluten-free corn tortillas or soft flour, depending on preference
Storage/Reheating
-
Storage: Keep fish, slaw, and crema in separate airtight containers in the fridge — best within 2–3 days
-
Reheating: Gently reheat fish in a warm oven or low-heat skillet; warm tortillas briefly and assemble fresh. Avoid reheating slaw or crema to maintain flavor and texture
FAQs
1. What Kind Of Fish Works Best?
Any firm white fish like cod, snapper, halibut, tilapia, or sole works great for tacos.
2. Can I Use Frozen Fish?
Yes — just increase baking time to around 15–20 minutes and make sure it’s cooked through.
3. Can I Pan-Fry Or Grill Instead Of Baking?
Absolutely — pan-fry for about 3–4 minutes per side, or grill for about 3 minutes per side.
4. Is This Gluten-Free?
Yes, if you use corn tortillas instead of flour tortillas.
5. How Spicy Are These Tacos?
They have a mild kick from red pepper powder — adjust the amount to suit your spice preference.
6. Can I Make The Lime Crema Ahead Of Time?
Yes — it stores well in the fridge. Just give it a quick stir before using.
7. What’s A Good Alternative To Sour Cream?
Greek yogurt or Mexican crema are both great substitutes.
8. Any Ideas For Extra Crunch Or Sweetness?
Add shredded carrots, diced mango, or pineapple salsa to the slaw for more flavor and texture.
9. Can I Prep Everything Ahead Of Time?
Yes — marinate the fish and prep the slaw and crema up to several hours ahead for a quick meal.
10. What Sides Go Well With These Fish Tacos?
Great options include Mexican street corn, pico de gallo, guacamole, or a fresh green salad.
Conclusion
These Fish Tacos With Lime Crema are fresh, flavorful, and incredibly easy to make. With zesty lime crema, crunchy slaw, and tender seasoned fish, they’re perfect for weeknight dinners or casual get-togethers. Give them a try — they’re sure to become a favorite.
Print
Fish Tacos With Lime Crema
- Total Time: 25 minutes
- Yield: 4 servings (8 tacos)
- Diet: Low Lactose
Description
These Fish Tacos with Lime Crema are a fresh and flavorful dish featuring flaky, spice-rubbed white fish topped with a crisp cabbage-cilantro slaw and drizzled with a tangy lime crema—all wrapped in soft tortillas and ready in just 25 minutes.
Ingredients
1 lb white fish (cod, snapper, tilapia, or similar)
2 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon red pepper powder (adjust to taste)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon lime zest
Salt, to taste
2 cups shredded cabbage (regular or purple)
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
1 clove garlic, minced
8 small corn or flour tortillas
Optional toppings: sliced avocado, salsa, guacamole, pineapple salsa
Instructions
- Combine oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt, and pepper in a bowl. Coat fish evenly and marinate for 15 minutes in the refrigerator.
- Preheat oven to 425°F. Bake marinated fish for 9–10 minutes until cooked through and flaky.
- In a bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and salt to make lime crema. Refrigerate until ready to use.
- Mix cabbage, cilantro, green onion, and garlic in a bowl to prepare the slaw.
- Warm tortillas in a hot skillet or according to package instructions.
- Assemble tacos by dividing fish among tortillas, topping with about 1/4 cup of slaw, optional toppings, and a drizzle of lime crema. Serve immediately.
Notes
- Use Greek yogurt instead of sour cream for a lighter crema.
- Marinate fish and prepare slaw and crema ahead for quicker assembly.
- Try grilling or pan-frying the fish as an alternative to baking.
- Add shredded carrots, mango, or pineapple salsa for extra flavor and texture.
- For gluten-free, use corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
