Why You’ll Love This Recipe

Fish Tacos with Lime Crema are a fresh and flavorful take on classic tacos, featuring crispy or grilled fish wrapped in warm tortillas and topped with a tangy, zesty lime crema. The combination of textures and bright, citrusy flavors makes these tacos a perfect meal for a light dinner, summer cookout, or Taco Tuesday favorite. They’re quick to prepare and endlessly customizable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (such as cod, tilapia, or mahi-mahi)olive oilsaltpeppergarlic powdercuminpaprikachili powdercorn or flour tortillasshredded cabbage or slaw mixfresh cilantro

For the lime crema:

sour creammayonnaisefresh limelime zestgarlic powdersalt

directions

Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.

Season the fish fillets with olive oil, salt, pepper, garlic powder, cumin, paprika, and chili powder.

Place the fish on a baking sheet or grill pan and cook for 10-12 minutes, or until it flakes easily with a fork.

While the fish is cooking, prepare the lime crema by mixing sour cream, mayonnaise, lime juice, lime zest, garlic powder, and salt in a bowl. Stir until smooth and creamy.

Warm the tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.

Assemble the tacos by placing pieces of cooked fish onto each tortilla, topping with shredded cabbage or slaw, a drizzle of lime crema, and fresh cilantro.

Serve immediately with extra lime wedges on the side.

Servings and timing

This recipe yields approximately 8 tacos.Preparation time: 15 minutesCooking time: 10-12 minutesTotal time: 25-30 minutes

Variations

Use grilled shrimp or salmon instead of white fish.

Add sliced avocado or pickled red onions for extra flavor.

Swap sour cream for Greek yogurt in the lime crema.

Spice it up with a few dashes of hot sauce or diced jalapeños.

Use a mango or pineapple salsa for a sweet tropical twist.

storage/reheating

Store leftover fish in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet or microwave until warmed through.Store lime crema separately and add fresh before serving.Tortillas can be reheated in a skillet or microwave just before assembling.

FAQs

What type of fish is best for fish tacos?

Mild white fish like cod, tilapia, or mahi-mahi works best for a light and flaky texture.

Can I use frozen fish?

Yes, just be sure to thaw it completely and pat it dry before seasoning and cooking.

Is lime crema spicy?

No, it’s tangy and smooth, but you can add a touch of hot sauce or chili powder if you want heat.

Can I make the lime crema ahead of time?

Yes, it can be made up to 3 days in advance and stored in the refrigerator.

Are these tacos gluten-free?

Yes, if you use corn tortillas and check that all seasonings and condiments are gluten-free.

Can I bake the fish instead of grilling?

Absolutely, baking at 400°F for 10-12 minutes works perfectly.

How can I keep the fish from falling apart?

Handle it gently with a spatula and avoid overcooking for best results.

What can I use instead of sour cream?

Greek yogurt is a great substitute with a similar tangy flavor.

Do I need to marinate the fish?

It’s not required, but letting it sit with the seasoning for 10-15 minutes enhances flavor.

Can I make these tacos dairy-free?

Yes, use a dairy-free yogurt or mayo alternative for the crema.

Conclusion

Fish Tacos with Lime Crema are a vibrant, satisfying meal that brings coastal freshness to your table. With their crispy fish, cool crema, and crunchy toppings, they strike the perfect balance of flavor and texture. Whether you’re feeding a crowd or enjoying a solo taco night, this recipe is sure to become a go-to favorite.