Fish Tacos with Lime Crema
Experience the vibrant flavors of Fish Tacos with Lime Crema, perfectly combining tender fish, zesty lime, and creamy goodness for a refreshing and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people (8 tacos) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 pound fresh white fish (cod or tilapia)
- 8 small corn tortillas
- 1 cup shredded fresh cabbage (green or purple)
- Juice of 2 limes
- 1/2 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- Gather and wash your fresh fish; chop your veggies.
- In a bowl, mix cumin, paprika, salt, and pepper. Rub this spice mix all over the fish fillets.
- Place the seasoned fish on a baking sheet lined with parchment paper and bake for 12–15 minutes until flaky.
- While the fish is baking, warm corn tortillas in a skillet over medium heat for about one minute on each side.
- Flake the baked fish into bite-sized pieces and assemble tacos by placing fish on tortillas, topping with shredded cabbage, and drizzling generously with lime crema.
- In a small bowl, mix mayonnaise with lime juice and garlic powder until smooth. Adjust lime juice to taste.
Nutrition
- Serving Size: 1 taco (about 120g)
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: - For extra flavor, consider marinating the fish in lime juice for 15 minutes before seasoning. - Customize your tacos by adding diced mango for sweetness or jalapeños for a spicy kick. - Store leftovers in an airtight container in the refrigerator for up to two days.