Mexican Fish Tacos with Zesty Lime Crema
These Mexican Fish Tacos are a delightful combination of flaky fish, crunchy red cabbage, creamy avocado, and zesty lime crema, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Pescatarian
Ingredients
Scale
- 1 pound cod or tilapia fillets
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1 ripe avocado, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 cup sour cream
- 1/4 cup mayonnaise
Instructions
- Prepare the Spice Mix: In a small bowl, whisk together the chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Season the Fish: Pat your fish fillets dry with a paper towel. Rub them with vegetable oil and the spice mixture.
- Sauté the Fish: Heat a skillet over medium heat, add the fish, and cook for 3-4 minutes on each side until opaque and flaky.
- Warm the Tortillas: In the same skillet, warm your corn tortillas for about 30 seconds on each side.
- Make the Zesty Lime Crema: In a bowl, combine sour cream, mayonnaise, fresh lime juice, and lime zest. Whisk until smooth.
- Assemble the Tacos: On each tortilla, place shredded red cabbage, flaky fish, avocado slices, fresh cilantro, and drizzle with lime crema.
Notes
For an extra kick, add cayenne pepper to the spice mix. Leftover fillings can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 40mg