Description
Bright, tangy fish tacos with spiced white fish, crunchy cabbage slaw, and a creamy lime crema. A fresh and flavorful meal that comes together in about 25 minutes.
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)
Instructions
- **Marinate the fish**: In a small bowl, whisk vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt, and pepper. Coat the fish with this marinade and let sit for about 15 minutes in the refrigerator.
- **Preheat oven** to 425 °F (220 °C).
- **Bake the fish**: Place the marinated fish on a lined baking tray and bake for 9–10 minutes, until the fish flakes easily with a fork. Remove and break into bite-sized pieces.
- **Make the lime crema**: In a bowl, mix sour cream, mayonnaise, lime juice, lime zest, and salt. Whisk until smooth and set aside.
- **Prepare the slaw**: In a bowl, combine shredded cabbage, cilantro, green onion, and minced garlic. Toss well.
- **Warm the tortillas**: Heat tortillas in a dry skillet about 30 seconds per side or char them over a flame briefly for a slight char.
- **Assemble tacos**: Fill each tortilla with fish pieces, a portion of cabbage slaw, avocado slices (if using), then drizzle about a tablespoon of lime crema over the top. Serve immediately.
Notes
- You can pan-fry or grill the fish instead of baking—cook about 3–4 minutes per side.
- Swap in shrimp using the same spice mix when you want a different protein.
- For extra brightness, add fresh lime wedges for squeezing at the table.
- Make slaw and crema up to a day ahead and store in the fridge to save prep time.
- Use gluten-free tortillas if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Bake / Assemble
- Cuisine: Mexican‑Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 100mg
