Flavorful Fish Tacos with Lime Crema – Fresh, Zesty & Irresistibly Delicious
These Flavorful Fish Tacos with Lime Crema are a vibrant, mouthwatering twist on a coastal classic. Crispy or grilled fish is tucked into warm tortillas and topped with crunchy slaw, fresh herbs, and a tangy lime crema that brings everything together. Bursting with bold flavor and ready in under 30 minutes, they’re perfect for weeknight dinners, backyard parties, or anytime you’re craving something fresh and satisfying. Light, bright, and totally crave-worthy!
Equipment
- Cast iron skillet or grill pan
- Mixing bowls
- Citrus juicer
- Sharp chef’s knife
- Cutting board
- Tongs or spatula
Ingredients
For the Fish:
- 1 ½ lbs white fish (cod, tilapia, mahi-mahi, or halibut)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
For the Lime Crema:
- ½ cup sour cream (or Greek yogurt)
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 2 tbsp fresh cilantro, chopped
- Pinch of salt
For Serving:
- 8–10 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple)
- 1 avocado, sliced or mashed
- ½ cup pickled red onions
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Season the fish:
- Pat fish fillets dry with paper towels. In a small bowl, combine chili powder, paprika, cumin, garlic powder, cayenne, salt, and pepper. Rub spice mixture evenly on both sides of the fish.
Cook the fish:
- Heat olive oil in a cast-iron skillet over medium-high heat. Cook fish 3–4 minutes per side until cooked through and flaky. Alternatively, grill or bake at 400°F (200°C) for 12–15 minutes. Remove from heat and let rest for 2 minutes before flaking into large chunks.
Make the lime crema:
- In a mixing bowl, whisk together sour cream, lime juice, minced garlic, cilantro, and salt. Adjust consistency with a splash of water if needed.
Warm tortillas:
- Heat tortillas in a dry skillet or directly over a flame until soft and slightly charred. Keep warm in a towel.
Assemble tacos:
- Place a portion of fish on each tortilla. Top with shredded cabbage, avocado slices, and pickled onions. Drizzle with lime crema and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- For extra spice, stir chipotle in adobo or jalapeño into the lime crema.
- Lighten it up by grilling fish and using Greek yogurt in place of sour cream.
- To make ahead, prepare the fish and crema separately, then assemble tacos just before serving for the best texture.