Why You’ll Love This Recipe
You’ll love this recipe because it delivers restaurant-quality flavor with minimal effort. The fish cooks quickly, the crema comes together in minutes, and the combination of textures and tastes—crisp cabbage, juicy fish, and creamy sauce—makes every bite irresistible. It’s fresh, healthy, and endlessly customizable to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fish:
- White fish fillets (such as cod, tilapia, mahi-mahi, or halibut)
- Olive oil
- Chili powder
- Cumin
- Garlic powder
- Paprika
- Salt and black pepper
- Fresh lime juice
For the Cilantro Lime Crema:
- Sour cream or Greek yogurt
- Mayonnaise
- Fresh cilantro, chopped
- Fresh lime juice
- Garlic, minced or garlic powder
- Salt and pepper
For Serving:
- Corn or flour tortillas, warmed
- Shredded cabbage or coleslaw mix
- Diced tomatoes or pico de gallo
- Avocado slices (optional)
- Lime wedges for garnish
Directions
- Prepare the fish: Pat the fish fillets dry and drizzle with olive oil. In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub the seasoning evenly over the fish. Squeeze fresh lime juice over the top.
- Cook the fish: Heat a large skillet over medium heat. Cook the fish for 3–4 minutes per side, or until opaque and it flakes easily with a fork. Alternatively, grill or bake at 400°F (200°C) for about 12–15 minutes.
- Make the crema: In a bowl, whisk together sour cream, mayonnaise, cilantro, lime juice, garlic, salt, and pepper until smooth. Adjust seasoning to taste.
- Assemble the tacos: Flake the cooked fish into bite-sized pieces. Fill each tortilla with cabbage, fish, and a drizzle of cilantro lime crema.
- Serve: Top with diced tomatoes or avocado, and finish with a squeeze of fresh lime.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Spicy version: Add cayenne pepper or chipotle powder to the fish seasoning.
- Grilled flavor: Grill the fish for a smoky, charred taste.
- Lighter crema: Use all Greek yogurt instead of mayonnaise for a healthier sauce.
- Topping ideas: Try pickled onions, corn salsa, or shredded lettuce.
- Low-carb option: Serve the fish and crema in lettuce wraps instead of tortillas.
Storage/Reheating
Store leftover fish and crema separately in airtight containers in the refrigerator. The fish will keep for up to 2 days, and the crema for up to 5 days. Reheat the fish gently in a skillet over low heat or in the oven at 325°F (160°C) until warmed through. Avoid microwaving for too long to prevent drying out.
FAQs
What kind of fish is best for these tacos?
Mild, flaky white fish like cod, tilapia, mahi-mahi, or halibut works perfectly.
Can I use frozen fish?
Yes, just thaw completely and pat dry before seasoning and cooking.
Can I make the crema ahead of time?
Absolutely! It can be made up to 2 days ahead and stored in the fridge.
What’s the best tortilla to use?
Corn tortillas are traditional, but flour tortillas work great if you prefer a softer texture.
How can I make this recipe dairy-free?
Use a dairy-free yogurt or vegan sour cream alternative in the crema.
Can I bake the fish instead of pan-frying?
Yes, bake at 400°F (200°C) for 12–15 minutes until the fish is cooked through and flakes easily.
How do I make the fish extra crispy?
Coat the seasoned fish lightly in flour or panko before pan-frying for extra crunch.
What sides go well with these tacos?
Serve with Mexican rice, black beans, or a fresh corn and avocado salad.
Can I use shrimp instead of fish?
Definitely! Shrimp works wonderfully with the same seasonings and crema.
How can I make the crema spicier?
Add a little minced jalapeño or a dash of hot sauce to the sauce for extra heat.
Conclusion
Fish Tacos with Cilantro Lime Crema are the perfect balance of fresh, tangy, and savory flavors. The tender, seasoned fish and creamy cilantro-lime sauce create a delicious combination that’s light yet satisfying. Whether you’re cooking for a quick dinner or hosting a taco night, these tacos are guaranteed to impress and become a staple in your recipe rotation.
PrintFish Tacos with Cilantro Lime Crema
Fish Tacos with Cilantro Lime Crema are a fresh and flavorful dish featuring tender, seasoned fish topped with a tangy cilantro-lime sauce and crisp toppings, all wrapped in warm tortillas for a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
For the Fish:
- 1 lb white fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp fresh lime juice
For the Cilantro Lime Crema:
- 1/3 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced (or 1/4 tsp garlic powder)
- Salt and pepper, to taste
For Serving:
- 8 corn or flour tortillas, warmed
- 2 cups shredded cabbage or coleslaw mix
- 1 cup diced tomatoes or pico de gallo
- 1 avocado, sliced (optional)
- Lime wedges, for garnish
Instructions
- Pat the fish fillets dry and drizzle with olive oil. In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub evenly over the fish and squeeze fresh lime juice on top.
- Heat a skillet over medium heat. Cook the fish for 3–4 minutes per side, or until opaque and flakes easily with a fork. Alternatively, grill or bake at 400°F (200°C) for 12–15 minutes.
- In a small bowl, whisk together sour cream, mayonnaise, cilantro, lime juice, garlic, salt, and pepper to make the crema. Adjust seasoning to taste and refrigerate until ready to serve.
- Flake the cooked fish into bite-sized pieces.
- Assemble the tacos: fill each tortilla with shredded cabbage, flaked fish, and a drizzle of cilantro lime crema.
- Top with diced tomatoes or avocado and finish with a squeeze of fresh lime before serving.
Notes
- Use mild, flaky white fish for best results.
- The cilantro lime crema can be prepared up to 2 days ahead.
- Grill the fish for a smoky flavor or bake for an easier cleanup.
- For extra crunch, coat the fish lightly in flour or panko before cooking.
- Make it dairy-free by using vegan yogurt or sour cream.
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 3g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
