Description
A delightful combination of crispy fish, fresh toppings, and a zesty lime crema, perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 1 pound white fish fillets (like cod or tilapia)
- 8 small corn tortillas
- 2 cups shredded cabbage (green or purple)
- 1 avocado, sliced
- 2 limes, juiced (plus wedges for serving)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the fish fillets dry with paper towels and rub with a mixture of garlic powder, chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the seasoned fish for 3-4 minutes on each side until cooked through.
- Warm the corn tortillas in a separate skillet or over a gas flame for about 30 seconds on each side.
- Mix sour cream with the juice of one lime and a pinch of salt to make the lime crema.
- Assemble the tacos by placing fish on tortillas, topping with cabbage, avocado, and lime crema, and garnishing with cilantro.
Notes
- Store leftover fish in an airtight container in the refrigerator and keep lime crema separate.
- Consume leftovers within 2 days for the best taste.
- For extra flavor, marinate the fish in lime juice and spices for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Mexican Fish Tacos, Lime Crema, Fish Tacos Recipe, Easy Tacos, Healthy Tacos