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Fish Tacos with Garlic Lime Crema Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 56 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 servings (4 tacos per serving)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Description

These Fish Tacos with Garlic Lime Crema are a vibrant and flavorful dish featuring tender, baked tilapia seasoned with cumin and cayenne, served on toasted corn tortillas with fresh cabbage, avocado, and a tangy, spicy crema sauce. Perfect for a quick weeknight dinner or a casual gathering, they offer a delicious combination of smoky, creamy, and zesty flavors.

Ingredients

Fish and Seasonings

  • 1 1/2 lbs tilapia (or other white fish like cod or mahi-mahi)
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter

Tortillas and Toppings

  • 24 small white corn tortillas
  • 1/2 small purple cabbage, thinly sliced
  • 2 medium avocados, sliced
  • 2 Roma tomatoes, diced (optional)
  • 1/2 red onion, diced
  • 1/2 bunch cilantro, chopped (remove longer stems)
  • 4 oz Cotija cheese, grated (about 1 cup)
  • 1 lime, cut into 8 wedges for serving

Garlic Lime Crema Sauce

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 Tbsp lime juice (from 1 medium lime)
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce (or to taste)

Instructions

  1. Prepare the Fish: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone liner to prevent sticking and make cleanup easier.
  2. Season the Fish: In a small bowl, combine ground cumin, cayenne pepper, salt, and black pepper. Sprinkle this spice mixture evenly over both sides of the tilapia fillets to evenly distribute flavor.
  3. Oil and Butter the Fish: Lightly drizzle the seasoned fish with olive oil and dot each piece with unsalted butter to keep the fish moist and add richness during baking.
  4. Bake the Fish: Place the fish on the prepared baking sheet and bake in the preheated oven for 20-25 minutes until the fish is opaque and flakes easily with a fork. For an extra golden, slightly crispy top, broil for an additional 3-5 minutes.
  5. Make the Garlic Lime Crema: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust the amount of Sriracha to your preferred spice level.
  6. Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly warm each corn tortilla for about 30 seconds per side until they are soft, warm, and slightly charred for enhanced flavor and pliability.
  7. Assemble the Tacos: Begin each taco by layering the baked fish on the toasted tortilla. Top generously with thinly sliced purple cabbage, sliced avocado, diced tomatoes (if using), diced red onion, chopped cilantro, and grated Cotija cheese.
  8. Add the Crema and Serve: Drizzle the garlic lime crema sauce over the assembled tacos and serve immediately with lime wedges on the side for squeezing over the top to add bright acidity.

Notes

  • You can substitute tilapia with other mild white fish such as cod or mahi-mahi depending on availability.
  • To make these tacos spicier, increase the amount of cayenne in the seasoning and add more Sriracha to the crema.
  • For a dairy-free version, substitute sour cream and Cotija cheese with dairy-free alternatives or omit entirely.
  • Use fresh lime juice for the best flavor in the crema sauce and as a finishing squeeze on tacos.
  • Optional diced tomatoes add freshness and color but can be left out if preferred.

Find it online: https://slsrecipes.com/fish-tacos-with-garlic-lime-crema-recipe-2/