Name: Fish Tacos With Lime Crema
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican‑Inspired
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon fresh lime juice; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground coriander; ½ teaspoon red pepper powder (adjust to taste); ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 pound white fish (cod, snapper, tilapia, etc.); ¼ cup sour cream; 3 tablespoons mayonnaise; 1 tablespoon fresh lime juice (for crema); Zest from ½ lime; ¼ teaspoon salt (for crema); 2 cups cabbage, finely shredded (mix green and purple if desired); ¼ cup fresh cilantro, chopped; ½ green onion, thinly sliced; 1 clove garlic, minced; 8 soft tortillas (6-inch, corn or wheat); 1 ripe avocado, sliced (optional topping)

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These Fish Tacos With Lime Crema are one of my favorite ways to bring bold, fresh flavor to the table in under 30 minutes. I start with tender white fish, seasoned with a fragrant blend of spices and baked until perfectly flaky. Then I pile it into warm tortillas with crisp cabbage slaw and a tangy lime crema that ties everything together. Each bite is bright, zesty, creamy, and just the right amount of spicy—perfect for taco night, weeknight dinners, or any time I want something satisfying without the fuss.

Why I’ll Love This Recipe

I love this recipe because it’s incredibly flavorful and comes together so quickly. The marinade gives the fish a deep, smoky flavor with just the right heat, and the lime crema adds a cool, citrusy balance. I don’t need any fancy equipment—just my oven and a few pantry staples. Everything can be prepped while the fish marinates, making it a fast and rewarding meal. Whether I serve these tacos at a party or just make a quick lunch for myself, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Fish:
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
½ teaspoon red pepper powder (adjust to taste)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound white fish (such as cod, halibut, snapper, tilapia, or sole)

For The Lime Crema:
¼ cup sour cream
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
Zest from half a lime
¼ teaspoon salt

For The Cabbage Slaw:
2 cups cabbage, finely shredded (I like to use a mix of green and purple cabbage)
¼ cup fresh cilantro, chopped
½ green onion, thinly sliced
1 clove garlic, minced

For The Tacos:
8 soft taco tortillas (6-inch, corn or wheat)
1 ripe avocado, sliced (optional for topping)

Directions

Marinate The Fish
In a small bowl, I whisk together vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt, and black pepper. I place the fish into the marinade, making sure it’s fully coated on all sides, then transfer it to a lined baking tray. I refrigerate the fish for 15 minutes to let it absorb the flavors.
Cook The Fish
While the fish marinates, I preheat the oven to 425°F (220°C). After 15 minutes, I bake the fish for 9–10 minutes, until it flakes easily with a fork. Once cooked, I transfer the fish to a plate and gently break it into bite-sized pieces using a fork.
Make The Lime Crema
In a small bowl, I combine the sour cream, mayonnaise, lime juice, lime zest, and salt. I whisk until smooth and creamy, then set it aside.
Prepare The Slaw
In a large mixing bowl, I combine the shredded cabbage, chopped cilantro, sliced green onion, and minced garlic. I toss everything well to evenly distribute the flavors.
Warm The Tortillas
I heat the tortillas in a dry skillet over medium heat for about 30 seconds per side. Sometimes I place them directly over a gas burner for a few seconds to get a nice charred edge.
Assemble The Tacos
I fill each tortilla with pieces of baked fish, then top with about ¼ cup of slaw. If I’m using avocado, I add a few slices on top. Finally, I drizzle 1 tablespoon of lime crema over each taco and serve immediately.

Servings And Timing

This recipe makes 8 tacos, which serves 4 people generously. The total time is just 25 minutes, including 15 minutes of prep and 10 minutes of cooking. It’s the ideal dish when I need something quick, flavorful, and crowd-pleasing.

Variations

Pan-Fried Fish: I sometimes pan-fry the fish instead of baking it. I cook it in a lightly oiled skillet over medium heat for about 3–4 minutes per side until fully cooked through.
Grilled Fish: For a smoky twist, I grill the marinated fish for 3 minutes on each side.
Air Fryer Method: I cook the marinated fish fillets in the air fryer at 375°F for 15–18 minutes, depending on thickness.
Shrimp Tacos: When I want a change, I substitute shrimp for fish, keeping the same marinade.
Tropical Add-Ons: I sometimes add diced mango, pineapple salsa, or a squeeze of extra lime juice for a fruitier contrast.

Storage/Reheating

I store any leftover fish, crema, and slaw in separate airtight containers in the refrigerator. The fish keeps well for up to 2 days. When reheating, I warm the fish gently in a skillet over low heat or microwave it for 30–60 seconds until just warmed through. I keep the slaw and crema cold and assemble fresh tacos just before serving to maintain their texture.

FAQs

Can I Use Frozen Fish?

Yes, I can use frozen fish, but I make sure it’s completely thawed before marinating. If I bake it from frozen, I extend the cooking time to 15–20 minutes, depending on thickness.

Are These Tacos Spicy?

They have a gentle kick from the red pepper powder, but I can easily adjust it. I use less for a mild flavor or more for extra heat.

Can I Make The Slaw And Crema In Advance?

Absolutely. I often prepare both up to a day ahead and store them in the fridge. The flavors deepen with time, which I really enjoy.

What Tortillas Work Best?

I like using corn tortillas for a more traditional flavor and texture, but wheat tortillas are great too. For a gluten-free option, I stick with corn.

How Do I Know When The Fish Is Done?

I check that the fish flakes easily with a fork and is opaque throughout. It should only take about 9–10 minutes in the oven when baked at 425°F.

Conclusion

These Fish Tacos With Lime Crema are a staple in my kitchen because they’re quick to make, loaded with flavor, and endlessly customizable. The contrast of spicy, flaky fish with cool, creamy lime sauce and crunchy slaw keeps every bite exciting. Whether I’m cooking for a crowd or just treating myself, this recipe is always a win.