Description
These Fish Tacos with Garlic Lime Crema are a delicious and healthy meal option that’s perfect for a quick and flavorful dinner. The combination of tender white fish, crunchy cabbage, zesty salsa, and creamy garlic lime crema wrapped in warm tortillas is sure to be a hit with your family!
Ingredients
Fish Tacos:
- 1 ½ lbs white fish fillets (cod, tilapia, or halibut)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or slaw mix
- ½ cup diced tomatoes or salsa
- ¼ cup fresh cilantro (chopped)
Garlic Lime Crema:
- ½ cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 clove garlic (minced)
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the fish: Pat the fish fillets dry, then drizzle with olive oil. Mix chili powder, paprika, cumin, garlic powder, salt, and pepper in a small bowl, then sprinkle evenly over the fish. Bake for 12–15 minutes, or until the fish flakes easily with a fork.
- Make the garlic lime crema: In a small bowl, whisk together sour cream, mayonnaise, garlic, lime juice, lime zest, salt, and pepper until smooth. Chill until ready to use.
- Warm the tortillas: Warm the tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
- Assemble the tacos: Break the cooked fish into bite-sized chunks. Layer shredded cabbage, fish, diced tomatoes or salsa, and a drizzle of garlic lime crema on each tortilla. Top with fresh cilantro and serve with lime wedges.
Notes
- For extra flavor, grill the fish instead of baking.
- You can also add avocado slices, pickled onions, or jalapeños for variety.
- Leftover garlic lime crema makes a great dip for veggies or fries.
