Description
These Spicy Lime Fish Tacos feature tender, marinated white fish fillets cooked to golden perfection, topped with a fresh cabbage slaw and a zesty cilantro crema, all wrapped in warm tortillas for a burst of vibrant flavors in every bite.
Ingredients
Units
Scale
Fish and Marinade
- 1.1 lb white fish fillets (cod, tilapia, or haddock)
- 2 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- Zest and juice of 1 lime
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Slaw
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 small carrot, grated
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
Cilantro Crema
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste
To Serve
- 8 small flour or corn tortillas, warmed
- 1 ripe avocado, sliced
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Marinate the Fish In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper. Add fish fillets, turning to coat evenly. Cover and marinate for 15 to 20 minutes.
- Prepare the Slaw In a large bowl, toss together green and red cabbage, carrot, cilantro, lime juice, olive oil, and salt. Set aside until ready to assemble.
- Make the Cilantro Crema In a small bowl, whisk together sour cream or yogurt, mayonnaise, cilantro, lime juice, garlic, salt, and pepper until smooth. Chill until ready to use.
- Cook the Fish Heat a non-stick skillet over medium-high heat. Cook fish fillets for 2 to 3 minutes per side, or until cooked through and lightly golden. Remove from heat and flake into large chunks.
- Assemble the Tacos Place a portion of slaw on each warmed tortilla. Top with flaky fish, avocado slices, a generous drizzle of cilantro crema, and extra cilantro leaves. Serve with lime wedges.
Notes
- Marinate the fish for at least 15 minutes but no longer than 20 to prevent the citrus from breaking down the fish texture.
- Chill the cilantro crema to enhance the flavors and keep it fresh until serving.
- Use a non-stick skillet and medium-high heat to get a nice golden crust on the fish without overcooking.
