Fish Tacos with Lime Crema and Fresh Slaw Recipe

Introduction

These fish tacos with lime crema are bursting with fresh, vibrant flavors and a hint of spice. Perfect for a quick weeknight dinner or a casual gathering, they combine crispy seasoned fish with a tangy slaw and creamy lime sauce for the ultimate taste experience.

Ingredients

• 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces
• 2 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional, for heat)
• Salt and Black Pepper to taste
• 1 cup Sour Cream
• 1/4 cup Mayonnaise
• 2 Limes, juiced and zested
• 1 clove Garlic, minced
• 1/4 cup Fresh Cilantro, chopped
• 4 cups Shredded Cabbage (green or red, or a mix)
• 1/2 cup Shredded Carrots
• 1/4 cup Red Onion, thinly sliced
• 1/4 cup Fresh Cilantro, chopped
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• 1/2 tsp Sugar
• Salt and Black Pepper to taste
• 12 Corn or Flour Tortillas
• Optional Toppings: Avocado slices, Hot Sauce, Pickled Onions

Instructions

1. Step 1: Pat the fish fillets dry with paper towels to remove excess moisture.
2. Step 2: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to create the spice rub.
3. Step 3: Rub the spice mixture generously all over the fish pieces to coat evenly.
4. Step 4: Heat olive oil in a large skillet over medium-high heat until hot.
5. Step 5: Place the seasoned fish in the skillet without overcrowding; cook in batches if needed. Cook each side for 3-4 minutes until the fish is cooked through and flakes easily with a fork.
6. Step 6: Optionally, let the cooked fish rest a few minutes before flaking with a fork.
7. Step 7: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and minced garlic to make the lime crema.
8. Step 8: Stir in the chopped fresh cilantro, then season with salt and black pepper to taste.
9. Step 9: For best flavor, cover and refrigerate the lime crema for at least 30 minutes to allow flavors to meld (optional).
10. Step 10: In a large bowl, combine shredded cabbage, shredded carrots, thinly sliced red onion, and chopped cilantro.
11. Step 11: In a small bowl, whisk lime juice, olive oil, sugar, salt, and black pepper to prepare the slaw dressing.
12. Step 12: Pour the dressing over the vegetables and toss well to coat evenly.
13. Step 13: Cover and refrigerate the slaw for at least 30 minutes for the best flavor (optional).
14. Step 14: Warm the tortillas in a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or in the oven wrapped in foil.
15. Step 15: Assemble the tacos by placing a generous amount of slaw in the center of each tortilla.
16. Step 16: Top the slaw with the cooked fish, flaking it with a fork if desired.
17. Step 17: Drizzle the lime crema generously over the fish.
18. Step 18: Add optional toppings such as avocado slices, hot sauce, or pickled onions if desired.
19. Step 19: Serve the fish tacos immediately and enjoy!

Tips & Variations

• For extra crispiness, lightly dredge the fish pieces in flour before applying the spice rub.
• Swap sour cream for Greek yogurt in the lime crema for a lighter option.
• Use napa cabbage or add thinly sliced jalapeños to the slaw for a different texture and heat.
• Grill the fish instead of pan-frying for a smoky flavor.
• Warm tortillas wrapped in foil on the grill or oven for an authentic touch.

Storage

Store any leftover fish, lime crema, and slaw in separate airtight containers in the refrigerator for up to 2 days. Avoid assembling tacos ahead of time to keep tortillas from becoming soggy. Reheat the fish gently in a skillet or microwave before serving, and stir the lime crema before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish works well as long as it is fully thawed and patted dry before seasoning to ensure proper cooking and flavor.

How do I make the tacos less spicy?

Omit the cayenne pepper and adjust chili powder to a milder version or reduce the amount used. You can also add more lime crema to balance heat.

Fish Tacos with Lime Crema and Fresh Slaw Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

These Fish Tacos with Lime Crema combine tender, spiced white fish fillets pan-cooked to perfection with a refreshing cabbage slaw and a zesty lime crema. Perfectly balanced flavors and vibrant textures make this recipe a delicious and easy meal for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Fish and Spices

• 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces
• 2 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional, for heat)
• Salt and Black Pepper to taste

Lime Crema

• 1 cup Sour Cream
• 1/4 cup Mayonnaise
• 2 Limes, juiced and zested
• 1 clove Garlic, minced
• 1/4 cup Fresh Cilantro, chopped
• Salt and Black Pepper to taste

Cabbage Slaw

• 4 cups Shredded Cabbage (green or red, or a mix)
• 1/2 cup Shredded Carrots
• 1/4 cup Red Onion, thinly sliced
• 1/4 cup Fresh Cilantro, chopped
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• 1/2 tsp Sugar
• Salt and Black Pepper to taste

Additional

• 12 Corn or Flour Tortillas
• Optional Toppings: Avocado slices, Hot Sauce, Pickled Onions

Instructions

1. Prepare the Fish: Pat the fish fillets dry with paper towels to remove excess moisture, which helps the seasoning stick and promotes better searing.
2. Make the Spice Rub: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), salt, and black pepper, mixing thoroughly.
3. Season the Fish: Generously rub the spice mixture onto all sides of the fish pieces to ensure even flavor absorption.
4. Heat the Oil: Warm the olive oil in a large skillet over medium-high heat until shimmering but not smoking, preparing it for cooking the fish.
5. Cook the Fish: Place the seasoned fish pieces carefully into the hot skillet without overcrowding to allow proper searing. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
6. Rest the Fish (Optional): Remove the fish from heat and let it rest a few minutes to retain juices before flaking it gently with a fork for the tacos.
7. Make the Lime Crema: Whisk together sour cream, mayonnaise, lime juice, lime zest, and minced garlic in a medium bowl until well combined and smooth.
8. Add Cilantro: Stir in the chopped fresh cilantro to add freshness and vibrant flavor to the crema.
9. Season to Taste: Adjust salt and black pepper seasonings in the lime crema according to preference.
10. Chill (Optional): Cover and refrigerate the lime crema for at least 30 minutes to allow flavors to meld for enhanced taste.
11. Combine Vegetables: In a large bowl, mix shredded cabbage, shredded carrots, thinly sliced red onion, and chopped cilantro to create the slaw base.
12. Make the Dressing: Whisk lime juice, olive oil, sugar, salt, and black pepper together in a small bowl until the sugar dissolves and the dressing is emulsified.
13. Dress the Slaw: Pour the dressing over the slaw vegetables and toss thoroughly until all ingredients are evenly coated.
14. Chill (Optional): Cover the slaw and refrigerate for at least 30 minutes to enhance the flavors and crisp texture.
15. Warm the Tortillas: Heat tortillas in a dry skillet over medium heat, microwave wrapped in a damp paper towel, or warm in the oven wrapped in foil to make them pliable and ready for assembly.
16. Assemble the Tacos: Lay a generous amount of slaw in the center of each warmed tortilla to provide crunch and flavor base.
17. Add the Fish: Top the slaw with the cooked fish, flaking it lightly with a fork for easier eating.
18. Drizzle with Lime Crema: Spoon a liberal amount of lime crema over the fish to add creaminess and zesty brightness.
19. Add Optional Toppings: Include avocado slices, hot sauce, or pickled onions if desired, to customize flavor and texture.
20. Serve Immediately: Serve the fish tacos fresh to enjoy the best combination of warm fish, crisp slaw, and cool crema.

Notes

• Patting the fish dry is key to getting a good sear and flavor absorption.
• Cooking the fish in batches prevents overcrowding and ensures even cooking.
• If you prefer a milder taco, omit the cayenne pepper from the spice rub.
• Refrigerating the lime crema and slaw for at least 30 minutes intensifies their flavors but serving immediately is also fine.
• Warm tortillas are easier to fold and less likely to tear when assembling tacos.
• Use corn tortillas for a gluten-free option.

Keywords: fish tacos, lime crema, cabbage slaw, Mexican seafood, quick fish recipe, spicy fish tacos