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Fish Tacos with Lime Crema and Fresh Slaw Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/fish-tacos-with-lime-crema-and-fresh-slaw-recipe/