Fish Tacos with Lime Cilantro Crema
Elevate taco night with these vibrant and flavorful Fish Tacos with Lime Cilantro Crema! Tender, flaky white fish—seasoned to perfection with a blend of chili powder, cumin, and garlic—is baked or grilled for a light and healthy base. Served atop warm corn tortillas and crisp shredded cabbage, each taco is brought to life with a drizzle of zesty lime cilantro crema made from sour cream, fresh lime juice, chopped cilantro, and a hint of jalapeño for a subtle kick. Customize your tacos with fresh toppings like creamy avocado or tangy pico de gallo, and enjoy a fast, easy-to-make dinner that’s perfect for any occasion. Ready in just 25 minutes, these fish tacos are a refreshing and wholesome choice for seafood lovers and taco enthusiasts alike! Keywords: fish tacos, lime cilantro crema, healthy taco recipe, seafood tacos, easy dinner recipes.
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Recipe Information
Ingredients
- 1 lb White fish (such as cod or tilapia)
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 8 Corn tortillas
- 2 cups Shredded cabbage
- 0.25 cup Fresh cilantro (chopped)
- 2 tbsp Juice of fresh lime
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 1 clove Garlic (minced)
- 1 Jalapeño (seeded and finely diced)
- 1 Avocado (optional, for topping)
- 0.5 cup Pico de gallo (optional, for topping)
Instructions
Preheat the oven to 400°F (200°C) or heat a grill pan over medium-high heat.
In a small bowl, mix together chili powder, cumin, garlic powder, salt, and black pepper.
Pat the fish dry with paper towels, then rub the spice mixture evenly over both sides of the fish.
Drizzle the fish with olive oil and place it on a parchment-lined baking sheet or grill pan.
Bake or grill the fish for 8-10 minutes, or until it flakes easily with a fork. Set aside to cool slightly, then break it into bite-size pieces.
For the lime cilantro crema, whisk together sour cream, mayonnaise, lime juice, minced garlic, cilantro, and diced jalapeño in a small bowl. Adjust the seasoning with salt to taste.
Warm the corn tortillas in a dry skillet over medium heat, in the oven, or directly over a gas flame for a few seconds on each side until pliable.
Assemble the tacos by placing shredded cabbage onto each tortilla, followed by pieces of fish, a drizzle of lime cilantro crema, and optional toppings like sliced avocado or pico de gallo.
Serve immediately with lime wedges on the side for an extra squeeze of citrus.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 20.8 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 601 mg | 46% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2950 mg | 63% | |
*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.
