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Fish Tacos with Garlic Lime Crema Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 78 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

Delicious and easy-to-make Fish Tacos with Garlic Lime Crema, featuring perfectly seasoned baked tilapia, fresh toppings like purple cabbage and avocado, and a zesty, creamy sauce. Perfect for a light, flavorful meal that serves 6 to 8 people.

Ingredients

Tortillas and Fish

  • 24 small white corn tortillas
  • 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

Toppings

  • 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

  • 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 dish, combine 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle this seasoning mixture evenly over both sides of the tilapia fillets to impart a well-balanced, mildly spicy flavor.
  3. Bake the Fish: Lightly drizzle the fish with olive oil and dot each fillet with small pieces of butter. Bake the fish on the prepared baking sheet for 20-25 minutes until it flakes easily with a fork. For a slightly crispy top, broil the fish for an additional 3-5 minutes at the end.
  4. Make the Fish Taco Sauce: In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 Tbsp lime juice, 1 tsp garlic powder, and 1 tsp Sriracha sauce until smooth and well combined. Adjust the Sriracha to your preferred spice level for a creamy, tangy kick.
  5. 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 warmed through and slightly charred, which enhances flavor and pliability.
  6. Assemble the Tacos: Layer the toasted tortillas with baked fish pieces followed by your choice of toppings such as purple cabbage, avocado slices, diced tomatoes, red onion, chopped cilantro, and grated Cotija cheese. Generously drizzle the garlic lime crema over the fillings for a flavorful finish.
  7. Serve: Present the tacos with lime wedges on the side for an optional extra squeeze of fresh lime juice, adding brightness to each bite.

Notes

  • You can substitute tilapia with other white fish like cod or mahi-mahi.
  • To make the tacos spicier, increase the amount of cayenne pepper or Sriracha sauce.
  • For a dairy-free version, substitute sour cream and Cotija cheese with suitable alternatives.
  • Leftover fish can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
  • If you prefer, grill the fish instead of baking for a smokier flavor.

Find it online: https://slsrecipes.com/fish-tacos-with-garlic-lime-crema-recipe-3/