Fish Tacos with Lime Crema
Delicious fish tacos featuring flaky white fish, zesty lime crema, and crunchy cabbage wrapped in soft tortillas.
Ingredients
For the fish
- 1.5 lbs white fish filets (cod or tilapia) Tender, flaky texture.
- 2 tbsp olive oil Adds a rich, smooth undertone.
- 1 tsp cumin For warm, earthy aroma.
- 1 tsp chili powder Contributes a touch of spice.
- 1/2 tsp smoked paprika Offers a smoky quality.
- 1/4 tsp cayenne For those who crave a little kick.
- 1/2 tsp kosher salt To elevate all flavors.
For the lime crema
- 1/4 cup sour cream Lends a creamy, tangy punch.
- 1/4 cup mayonnaise Adds a luscious richness.
- 1 tbsp lime juice For a refreshing citrus zing.
- 2 tsp hot sauce Perfect for spice lovers.
- 1/4 tsp kosher salt To taste.
For assembly
- 8 pieces soft tortillas Warm and tender to hold the filling.
- 2 cups shredded cabbage Adds a satisfying crunch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, cumin, chili powder, smoked paprika, cayenne, and kosher salt.
- Pat the fish filets dry and coat them generously with the spice mixture.
Cooking
- Place the seasoned fish on the baking sheet and bake for about 15 minutes, or until the fish flakes easily with a fork.
- In another bowl, mix sour cream, mayonnaise, lime juice, hot sauce, and a pinch of kosher salt to prepare the lime crema.
- Once the fish is done, remove it from the oven and use a fork to flake it into bite-sized pieces.
Assembly
- Layer a soft tortilla with shredded cabbage, flaky fish pieces, and drizzle lime crema on top.
- Enjoy immediately while fresh!
Notes
For grilling, use a grill pan for enhanced flavor. Store leftover fish in an airtight container for up to two days. Consider shrimp or jackfruit for variations.