Print

Fish Tacos with Lime Crema and Cabbage Slaw Recipe

Print Recipe

★★★★★

5 from 80 reviews

These Fish Tacos with Lime Crema offer a vibrant and flavorful meal featuring tender white fish seasoned with smoky spices, crisp cabbage slaw, and a zesty lime crema. Perfectly balanced with fresh ingredients and a touch of heat, this recipe delivers a delicious coastal-inspired dish that’s easy to prepare on the stovetop.

Ingredients

Scale

Fish and Seasoning

  • 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

Lime Crema

  • 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

Slaw

  • 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

Other

  • 12 Corn or Flour Tortillas (6-inch size)
  • Optional Toppings: Avocado slices, Diced Tomatoes, Hot Sauce, Extra Lime Wedges

Instructions

  1. Prepare the Fish: Pat the fish pieces dry with paper towels. In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Add the fish pieces and toss gently to coat evenly with the seasoning mixture.
  2. Cook the Fish: Heat a large skillet over medium-high heat. Place the fish pieces carefully in a single layer in the hot skillet. Cook for about 3-4 minutes per side until the fish is cooked through and flakes easily with a fork. Make sure the internal temperature reaches 145°F (63°C). Remove from the skillet and set aside.
  3. Make the Lime Crema: In a small bowl, combine sour cream, mayonnaise, fresh lime juice, chopped cilantro, garlic powder, and a pinch of salt. Whisk together until smooth and creamy. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  4. Prepare the Slaw: In a large bowl, combine shredded cabbage, shredded carrots, and chopped red onion. In a separate small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well to coat evenly. Let the slaw sit for at least 15 minutes to develop flavor.
  5. Warm the Tortillas: Warm the tortillas using your preferred method — dry skillet, microwave, or oven. Keep them wrapped in a clean kitchen towel or tortilla warmer to maintain softness and warmth.
  6. Assemble the Tacos: Lay out the warmed tortillas. Spoon a generous amount of slaw onto each tortilla, then top with cooked fish. Drizzle with the lime crema, then add any optional toppings such as avocado slices, diced tomatoes, or hot sauce. Fold the tacos and serve immediately with extra lime wedges on the side.

Notes

  • Use fresh fish for the best flavor and texture.
  • Cayenne pepper is optional and can be adjusted for preferred heat level.
  • Letting the lime crema sit chilled enhances its flavor.
  • You can prepare the slaw a few hours ahead to save time; just toss again before assembling.
  • Warm tortillas keep the tacos soft and prevent them from breaking.
  • Serve with extra lime wedges for added zest.

Keywords: Fish Tacos, Lime Crema, White Fish, Spicy Fish Tacos, Mexican Tacos, Easy Fish Recipe, Fish Tacos with Slaw, Quick Dinner

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