Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound white fish (such as cod, snapper, tilapia)
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- zest from half a lime
- 1/4 teaspoon salt
- 2 cups cabbage, shredded
- 1/4 cup cilantro, chopped
- 1/2 green onion, sliced
- 1 clove garlic, minced
- 8 (6-inch) soft taco tortillas
- 1 avocado, sliced (optional)
- Prepare the fish: Preheat oven to 425°F. In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork.
- Make the lime crema: In a small bowl, whisk together all the crema ingredients (sour cream, mayonnaise, lime juice, lime zest, and salt). Set aside.
- Make the slaw: In a large bowl, combine all the slaw ingredients (cabbage, cilantro, green onion, and garlic). Set aside.
- Heat the soft tortillas: Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
- Assemble the tacos: Divide the fish evenly into each taco, top each taco with 1/4 cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.
Adjust the heat: The red pepper powder adds a little kick. Adjust it to your preferences. Less if you want the fish very mild, or more if you want them spicy.
Fresh vs. frozen fish: Using fresh fish yields the best results, as the seasoning sticks on nicely. You can use frozen fish but will need to increase the bake time to 15-20 minutes, depending on the thickness of fish. Check on it at 15 minutes to see if it is done.
How to pan-fry the fish instead: Lightly oil a large skillet and heat over medium heat. Cook the marinated fish for about 3-4 minutes per side until cooked through.
How to grill the fish instead: Grill each side for about 3 minutes.
- Category: Tacos
- Method: Bake
- Cuisine: Mexican
Keywords: fish tacos, easy fish tacos, cod fish tacos, lime crema, lime crema slaw