Name: Fish Tacos with Lime Crema and Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 53 min
Cuisine: Mexican
Ingredients: 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces; 1 tbsp Olive Oil; 1 tsp Chili Powder; 1/2 tsp Cumin; 1/2 tsp Smoked Paprika; 1/4 tsp Garlic Powder; 1/4 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 tbsp Fresh Lime Juice; 1 tbsp Chopped Fresh Cilantro; 1/4 tsp Garlic Powder; Pinch of Salt; 4 cups Shredded Cabbage (green or mix of green and purple); 1/2 cup Shredded Carrots; 1/4 cup Chopped Red Onion; 2 tbsp Apple Cider Vinegar; 1 tbsp Olive Oil; 1 tbsp Honey or Maple Syrup; Salt and Black Pepper to taste; 12 Corn or Flour Tortillas (6-inch size); Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Jump to Recipe

These fish tacos with lime crema offer a perfect balance of fresh, zesty flavors and tender, spiced fish. Easy to make and full of vibrant textures, they’re a fantastic choice for a quick weeknight dinner or a casual weekend meal.

Two grilled fish tacos are placed side by side on a white plate with a white marbled background. Each taco has a soft, lightly toasted corn tortilla folded in half. Inside, there is a layer of green guacamole spread on the bottom, topped with several golden-brown, grilled fish pieces with a slightly crispy texture. On top of the fish, there are small pieces of diced purple onion and fresh green cilantro leaves. Each taco is finished with a thick dollop of creamy white sauce with green herb specks. Next to the tacos on the plate, there are two bright green lime wedges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia), cut into 1-inch pieces
1 tbsp Olive Oil
1 tsp Chili Powder
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
1/4 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 tbsp Fresh Lime Juice
1 tbsp Chopped Fresh Cilantro
1/4 tsp Garlic Powder
Pinch of Salt
4 cups Shredded Cabbage (green or a mix of green and purple)
1/2 cup Shredded Carrots
1/4 cup Chopped Red Onion
2 tbsp Apple Cider Vinegar
1 tbsp Olive Oil
1 tbsp Honey or Maple Syrup
Salt and Black Pepper to taste
12 Corn or Flour Tortillas (6-inch size)
Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Instructions

Step 1: Pat the fish pieces dry with paper towels. In a medium bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Add the fish and toss gently to coat evenly.
Step 2: Heat a large skillet over medium-high heat. Place the fish in a single layer and cook for 3-4 minutes per side until cooked through and flaky (internal temperature 145°F/63°C). Remove and set aside.
Step 3: In a small bowl, combine sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk until smooth. Adjust seasoning as needed. Cover and refrigerate for at least 30 minutes.
Step 4: In a large bowl, mix shredded cabbage, shredded carrots, and chopped red onion. In a small bowl, whisk apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper. Pour dressing over cabbage mixture and toss well. Let sit for 15 minutes.
Step 5: Warm tortillas using a dry skillet, microwave, or oven. Keep them wrapped in a clean towel or tortilla warmer to stay soft.
Step 6: To assemble, spoon slaw onto each tortilla, top with cooked fish, and drizzle with lime crema. Add optional toppings like avocado slices, diced tomatoes, or hot sauce. Fold tacos and serve immediately with extra lime wedges.

Tips & Variations

For extra flavor, marinate the fish in the spice mixture for 15-20 minutes before cooking.
Swap sour cream with Greek yogurt in the lime crema for a lighter option.
Use napa cabbage for a milder slaw or add jalapeño slices for extra heat.
To make this recipe gluten-free, use corn tortillas and check all condiments for gluten ingredients.

Storage

Store leftover fish, slaw, and lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or oven to prevent drying out. Warm tortillas just before serving for best texture. Avoid assembling tacos ahead of time to keep slaw crisp.

How to Serve

Two fish tacos rest on a white plate against a white marbled background, each made with a soft, lightly toasted white corn tortilla as the base. Inside the tortillas are several pieces of golden-brown, well-seasoned grilled fish with a slightly crispy texture. On top of the fish are small chunks of fresh purple-red onion and sprigs of bright green cilantro. A creamy white sauce speckled with green herbs is drizzled over the toppings, adding a smooth texture. In the background, halved fresh limes add a pop of green color, suggesting a zesty complement to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish works well. Just thaw completely and pat dry before seasoning and cooking to ensure the best texture and flavor.

How spicy are these tacos?

The spice level is mild by default, with optional cayenne pepper adding heat. Adjust the amount to suit your taste or omit it for a gentler flavor.