Easy Fish Tacos With Lime Crema

24 March 2020 Bookmark0
Tacos have got to be one my favored Mexican dishes. My favored taco of all time is the fish taco. there may be something exceptional that occurs while lime and cilantro come collectively with a white, flakey filet that creates a mouthful of tangy and amazing flavour. I need each person so that it will experience this, so nowadays i'm sharing my scrumptious and smooth fish tacos with cabbage slaw and lime crema.

This clean, scrumptious, and baked (now not fried) version of fish tacos is my pass-to summer time recipe while i'm able to’t think about anything else to make. they may be the perfect item for lunch, dinner, a snack, sport day… essentially for any time of day or any event that your heart dreams! they're my pass-to not only because they taste superb but also because they take simplest 25 minutes to return together. Yup, 25 mins, and that includes time for marinating.

Easy Fish Tacos With Lime Crema
Easy Fish Tacos With Lime Crema

There are three parts to this recipe: the fish, the slaw and the crema. One can't exist without the alternative. every element complements the alternative to a T. although, don’t get me wrong, this recipe is flexible to an quantity. you could vary the substances with items which are regular with the flavours in this recipe. for example, you can easily add some cucumbers and carrots to the slaw. you may even add mangos or a pineapple salsa.

As for the fish, I used cod filets however you can use any white fish (attempt snapper, tilapia, sole, or halibut). you may additionally make this with shrimp. And in case you are earning to apply your fish fry one extra time before summer involves an quit, you could grill the fish instead of baking it in the oven. simply grill each side for approximately three mins. Whichever approach which you select to cook dinner the fish, ensure you do no longer overcook it, except of route, you deliberately need your fish to be dry.

Easy Fish Tacos With Lime Crema


  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • zest from half a lime
  • 1/4 teaspoon salt


  • 2 cups cabbage, shredded
  • 1/4 cup cilantro, chopped
  • 1/2 green onion, sliced
  • 1 clove garlic, minced


  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound white fish (eg. cod, snapper, talipia)
  • 8 (6-inch) soft taco tortillas
  • 1 avocado, sliced (optional)


  1. In a small bowl, whisk together all the crema ingredients. Set aside.


  1. In a large bowl, combine all the slaw ingredients. Set aside.


  1. Preheat oven to 425°F.
  2. In a small bowl, combine the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.
  3. Bake for 9-10 minutes until the fish is flaky when tested with a fork.
  4. Transfer the fish into a plate and break into smaller pieces using a fork.
  5. Heat the soft tortillas according to the directions on the package.
  6. Divide the fish evenly onto the tortillas.
  7. Top each taco with sliced avocados (optional) and 1/4 cup of the slaw. Pour 1 tablespoon of crema on top.


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