Description
These fish tacos are light, fresh, and packed with flavor, topped with a zesty lime crema that brings it all together.
Ingredients
Units
Scale
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 clove garlic, minced
- Salt to taste (for crema)
Instructions
- Preheat oven to 375°F (190°C) or prepare a grill or skillet over medium heat.
- In a small bowl, mix olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub mixture over both sides of the fish.
- Bake, grill, or pan-fry fish for 10–12 minutes, or until cooked through and flaky.
- While the fish is cooking, prepare the lime crema by mixing sour cream, mayonnaise, lime juice, lime zest, minced garlic, and a pinch of salt in a bowl. Stir until smooth.
- Warm the tortillas in a skillet or microwave until soft and pliable.
- Flake the cooked fish into bite-sized pieces.
- Assemble the tacos by layering cabbage, fish, red onion, avocado slices, and cilantro on each tortilla.
- Drizzle with lime crema and serve immediately.
Notes
- Use fresh lime juice for best flavor in the crema.
- Optional toppings include jalapeños, hot sauce, or pickled onions.
- For a lighter option, use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg