Fish Tacos with Lime Crema (2024)

Tacos are one of my favourite Mexican dishes, and my favourite taco of all time is thefish taco. There is something incredible that happens whencabbage, sour cream, lime and cilantrocome together with seasoned, tender and flaky white fish filets thatcreates a mouthful of tangy and exquisite flavour. Everyone needs to experience these flavourful and easy fish tacos with lime crema and cabbage slaw. You won't regret it.

This fresh, delicious, and baked(not fried) version of fish tacos is my go-to summer recipe. They are perfect for lunch, dinner, as a snack, on game day... basically for any time of day or any occasion. They are my go-to not only because they taste amazing but also because they take only25 minutes to come together. Yup,25 minutes,and that includes time for marinating the fish. So so easy!

Ingredients in Fish Tacos with Lime Crema

This recipe is quite versatile and you can use ingredients that you have on hand that are consistent with the flavour profile in this recipe.

• white fish - any white flaky fish will do, such as cod, snapper, halibut, tilapia, or sole. I used cod filets but you can use any white fish. You want a filet that is thick enough to hold its shape and won't fall apart easily. You could also make this with shrimp.
• marinade for the fish - made with a combination of oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. The red pepper powder does add a little kick. Adjust it to your preferences. Less if you want the fish super mild, or more if you want them spicy.
• lime crema - made with a combination of sour cream, mayonnaise, lime juice, lime zest and salt.
• slaw - made with a combination of shredded cabbage, cilantro, green onions, and garlic. For the cabbage, you can use regular cabbage or purple cabbage. I used both.
• soft taco tortillas - either corn tortillas or wheat tortillas work. If you want to keep the dish gluten-free, then use corn tortillas.
• toppings - I topped these tacos with avocado. Feel free to use whatever toppings you prefer. Some of my other favourites include salsa, guacamole, mangos, and pineapple salsa.

How to Make the Best Fish Tacos with Lime Crema

There are three parts to this recipe: the fish, the slaw and the crema. One cannot exist without the other. Each part complements the other to aT.

1. Marinate the fish: In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and flip it over to fully and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.
2. Cook the fish: Preheat oven to 425°F. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork. (I also provide instructions for cooking the fish in a frying pan or on the grill in my tips section below).
3. Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and salt.
4. Make the slaw:In a large bowl, combine cabbage, cilantro, green onion, and garlic.
5. Heat the tortillas. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
6. Assemble the tacos:Divide the fish evenly into each taco, top each taco with ¼ cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.

How to Serve Fish Tacos

You can serve these fish tacos on their own or with:

• a side of homemade Guacamole, Pico de Gallo Salsa, Mango Salsa, and/or sour cream for dipping.
• Shrimp Taco Salad
• Mexican Street Corn
• Creamy Mexican Corn Soup
• Chicken Enchiladas

More Taco Recipes

• Mexican Ground Beef Tacos
• Shrimp Tacos with Lime Crema Slaw
• Fish Stick Tacos
• Mexican Pulled Pork Tacos (Carnitas)
• Vegan Chickpea Tacos
• Korean Beef Steak Tacos

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Recipe

This post was first published in August 2016. It has been completely updated in May 2020 with new photos, written content including helpful tips, and the recipe has been organized more clearly. Here is an original photograph for comparison.