Fish Tacos with Lime Cilantro Cream
Dive into the vibrant, fresh flavors of these irresistible Fish Tacos with Lime Cilantro Cream! Perfectly seasoned white fish fillets—flaky, tender, and infused with chili, cumin, and zesty lime juice—are nestled in soft, warm corn tortillas and topped with crunchy shredded cabbage for a delightful contrast in texture. The star of the show? A silky, tangy lime cilantro cream sauce made with sour cream, mayonnaise, fresh lime zest, minced garlic, and a hint of hot sauce for a subtle kick. Ready in just 25 minutes, these easy-to-make fish tacos are a weeknight dinner hero or a standout choice for taco night. Garnish with fresh cilantro and an extra squeeze of lime for a dish that tastes like sunshine on a plate!
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Recipe Information
Ingredients
- 1 pound White fish fillets (such as cod, tilapia, or halibut)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 8 Corn tortillas
- 2 cups Shredded cabbage (green or purple, or a mix)
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Sour cream
- 2 tablespoons Mayonnaise
- 1 teaspoon Lime zest
- 1 tablespoon Fresh lime juice (for cream sauce)
- 1 Garlic clove, minced
- 0.25 teaspoon Hot sauce (optional)
Instructions
Preheat oven to 375°F (190°C) or preheat a grill to medium-high heat.
Pat the fish fillets dry with paper towels. Drizzle with olive oil and rub evenly on both sides.
In a small bowl, mix together chili powder, cumin, garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning mixture over both sides of the fish.
Place the fish fillets on a baking sheet lined with parchment paper or directly on the grill. Cook for 8-10 minutes, flipping halfway through, until the fish is opaque and flakes easily with a fork. Remove from heat.
In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, minced garlic, and hot sauce (if using). Stir in the chopped cilantro. Taste and adjust seasoning if desired. Set aside.
Warm the corn tortillas either in a dry skillet over medium heat or by wrapping them in foil and placing them in the oven for a few minutes.
Flake the cooked fish into bite-sized pieces using a fork.
Assemble the tacos: place flaked fish onto a warm tortilla, top with a handful of shredded cabbage, and drizzle with the lime cilantro cream sauce.
Garnish with extra cilantro and a squeeze of fresh lime juice if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 15.8 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 613 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
