EASY FISH TACOS WITH LIME CREMA
Tacos have got to be one my favourite Mexican dishes. My favourite taco of all time is the fish taco. There is something incredible that happens when lime and cilantro come together with a white, flakey filet that creates a mouthful of tangy and exquisite flavour. I want everyone to be able to experience this, so today I am sharing my delicious and easy fish tacos with cabbage slaw and 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 a T. Although, don’t get me wrong, this recipe is versatile to an extent. You can vary the ingredients with items that are consistent with the flavours in this recipe.
EASY FISH TACOS WITH LIME CREMA
5 from 20 reviews
Prep Time: 15 minsCook Time: 10 minsYield: 4 tacosCuisine: Mexican
DESCRIPTION
When lime and cilantro come together with fish, a mouthful of exquisite flavour is born. Try these easy fish tacos with lime crema and see for yourself!
INGREDIENTS
LIME CREMA:
1/4 cup sour cream
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
zest from half a lime
1/4 teaspoon salt
SLAW:
2 cups cabbage, shredded
1/4 cup cilantro, chopped
1/2 green onion, sliced
1 clove garlic, minced
TACOS:
2 tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon red pepper powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound white fish (eg. cod, snapper, talipia)
8 (6-inch) soft taco tortillas
1 avocado, sliced (optional)
INSTRUCTIONS
LIME CREMA:
In a small bowl, whisk together all the crema ingredients. Set aside.
SLAW:
In a large bowl, combine all the slaw ingredients. Set aside.
TACOS:
Preheat oven to 425°F.
In a small bowl, combine the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.
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.
Heat the soft tortillas according to the directions on the package.
Divide the fish evenly onto the tortillas.
Top each taco with sliced avocados (optional) and 1/4 cup of the slaw. Pour 1 tablespoon of crema on top.
