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–+ servings
Fish Tacos Recipe

Delicious Fish Tacos Recipe with Creamy Lime Crema

This Fish Tacos Recipe is a quick and gluten-free delight, packed with flavor and fresh ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 12 pieces Small white corn tortillas Feel free to try flour tortillas if preferred.
  • 1.5 lb Tilapia Or substitute with cod or shrimp.
  • 0.5 tsp Ground cumin
  • 0.5 tsp Cayenne pepper Adjust per spice preference.
  • 1 tsp Salt
  • 0.25 tsp Black pepper
  • 1 Tbsp Olive oil Avocado oil or another oil can be used.
  • 1 Tbsp Unsalted butter
  • 0.5 small Purple cabbage Or substitute with green cabbage.
  • 2 medium Avocados Sliced.
  • 2 pieces Roma tomatoes Diced, optional.
  • 0.5 small Red onion Diced.
  • 0.5 bunch Cilantro Longer stems removed.
  • 4 oz Cotija cheese Grated, feta is a great alternative.
  • 1 pieces Lime Cut into 8 wedges.
For the Creamy Lime Crema
  • 0.5 cup Sour cream
  • 0.33 cup Mayonnaise More sour cream can be substituted.
  • 2 Tbsp Lime juice From 1 lime, bottled juice is okay.
  • 1 tsp Garlic powder Fresh garlic can be substituted.
  • 1 tsp Sriracha sauce Adjust according to spice tolerance.

Equipment

  • skillet
  • oven
  • Baking Sheet
  • Parchment Paper
  • medium bowl
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine ground cumin, cayenne pepper, salt, and black pepper. Pat tilapia dry and coat with the seasoning mixture.
  3. Drizzle the seasoned tilapia with olive oil and add dots of unsalted butter on top before transferring to the lined baking sheet.
  4. Bake the fish for 20-25 minutes until flaky and golden. Broil for an additional 3-5 minutes for a crispy finish.
  5. While the fish bakes, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha for the creamy lime crema.
  6. In a dry skillet, toast the corn tortillas for 20-30 seconds on each side until pliable.
  7. Assemble the tacos with baked tilapia, purple cabbage, avocado, red onion, optional tomatoes, cotija cheese, and creamy lime crema.
  8. Serve with lime wedges for squeezing over the tacos.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For leftover storage, keep fish and components separate for up to 3 days in the fridge.

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