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Fish Tacos Lime Crema Recipe

Fish Tacos Lime Crema Recipe
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★★★★★

4.8 from 20 reviews

Delicious and easy fish tacos featuring spice-rubbed white fish, tangy lime crema, and a refreshing cabbage slaw. Perfect for a quick and flavorful weeknight meal or festive gathering, these tacos offer a bright, zesty taste with customizable toppings and cooking methods that suit any palate.

Ingredients

Scale

For the 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

For the 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

For the 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

For Serving:

  • 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 to ensure spices adhere well and to achieve a good sear. In a medium bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Toss the fish in the spice mixture, coating evenly.
  2. Cook the Fish: Heat a large skillet over medium-high heat until hot. Place the fish pieces in a single layer without overcrowding. Cook each side for 3-4 minutes until fish flakes easily and reaches an internal temperature of 145°F (63°C). Remove fish and keep warm.
  3. Make the Lime Crema: In a small bowl, combine sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate for at least 30 minutes to meld flavors and thicken.
  4. Prepare the Slaw: Combine shredded cabbage, carrots, and red onion in a large bowl. Whisk apple cider vinegar, olive oil, honey or maple syrup, salt, and pepper in a separate bowl. Pour dressing over cabbage mixture, toss well, and adjust seasoning. Let slaw sit for at least 15 minutes to soften and develop flavor.
  5. Warm the Tortillas: Warm tortillas using a dry skillet (15-20 seconds per side), microwave (wrapped in a damp paper towel for 30-60 seconds), or oven (wrapped in foil at 350°F/175°C for 10-15 minutes). Keep warm until assembling.
  6. Assemble the Tacos: Lay out warmed tortillas. Add a generous spoonful of slaw, top with cooked fish, and drizzle lime crema over the top. Add optional toppings such as avocado, diced tomatoes, or hot sauce. Fold tacos and serve immediately with extra lime wedges.

Notes

  • Patting fish dry ensures better searing and flavor adherence.
  • Cook fish in batches to avoid steaming and ensure a crispy texture.
  • Refrigerate lime crema to enhance flavor blending and texture thickening.
  • Letting the slaw sit softens the cabbage and deepens the flavor.
  • Increase cayenne in the fish seasoning or add spicy hot sauce for more heat.
  • Add fruit salsas like mango or pineapple for a sweet and tangy twist.
  • Try different white fish varieties such as halibut or snapper for variation.
  • Make a vegetarian version by substituting fish with grilled tofu or black beans.
  • Grilling fish instead of pan-frying imparts a smoky flavor.
  • Prepare slaw and lime crema ahead to save time; best to cook fish fresh but it can be kept warm in a low oven.

Nutrition

Keywords: fish tacos, lime crema, white fish, taco recipe, Mexican food, easy dinner, quick meal, spicy fish, cabbage slaw, homemade tacos

Find it online: https://dishedbydana.com/fish-tacos-lime-crema-recipe/