Fish Tacos with Lime Crema
These Mouthwatering Fish Tacos with Lime Crema offer a delightful coastal flavor experience with tender fish, crunchy cabbage, and a zesty lime crema, ideal for any occasion.
Ingredients
For the Fish
- 1.5 lbs white fish filets (cod or tilapia) Choose tender and flaky fish.
- 2 tbsp olive oil Enhances moisture and spices.
- 1 tsp cumin Brings warmth and depth.
- 1 tsp chili powder Adds kick and color.
- 1/2 tsp smoked paprika Gives a smoky richness.
- 1/4 tsp cayenne Adds heat.
- 1/2 tsp kosher salt Balances flavors.
For the Lime Crema
- 1/4 cup sour cream Forms the base of the crema.
- 1/4 cup mayonnaise Adds richness.
- 1 tbsp lime juice Brings brightness.
- 2 tsp hot sauce Adds zing.
- 1/4 tsp kosher salt For seasoning.
For Assembly
- 8 pieces soft tortillas Flour or corn, warm and pliable.
- 2 cups shredded cabbage For added crunch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, cumin, chili powder, smoked paprika, cayenne, and kosher salt.
- Pat the fish filets dry with a paper towel.
- Place the fish on the baking sheet and coat both sides with the spice mixture.
Cooking
- Bake the fish for about 15 minutes or until the internal temperature reaches 145°F.
- While the fish bakes, prepare the lime crema by mixing sour cream, mayonnaise, lime juice, hot sauce, and kosher salt in a separate bowl.
Assembly
- Once the fish is cooked, flake it into bite-sized pieces.
- Take a soft tortilla, layer it with shredded cabbage, add fish pieces, and top with lime crema.
Notes
For variations, consider grilling the fish or using Greek yogurt in place of sour cream and mayonnaise. Serve with side salad, roasted vegetables, or mango salsa.