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For tasty fish tacos, you will need: - 1 lb white fish fillets (like cod or tilapia) - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - 8 small corn tortillas - 1 cup red cabbage, shredded - 1/2 cup fresh cilantro, chopped - 1 avocado, sliced - 1 lime, cut into wedges These ingredients make up the backbone of your fish tacos. The fish provides protein, while the spices give it flavor. The corn tortillas hold everything together nicely. To make the creamy sauce, gather these: - 1/2 cup sour cream - 2 tablespoons mayonnaise - 1 tablespoon lime juice - Zest of 1 lime - Salt to taste The lime crema adds a fresh, zesty kick. The sour cream and mayonnaise give it a creamy texture. You can adjust the salt to suit your taste. You can enhance your fish tacos with these extras: - Sliced jalapeños for heat - Chopped green onions for crunch - Fresh radishes for a peppery bite - Cotija cheese for richness These toppings add different flavors and textures. Feel free to mix and match based on what you like. They make your tacos even more exciting! {{ingredient_image_1}} To make the lime crema, grab a small bowl. Mix together 1/2 cup sour cream and 2 tablespoons mayonnaise. Then, add 1 tablespoon of lime juice and the zest of 1 lime. Finally, sprinkle in a pinch of salt. Stir well and set your crema in the fridge to chill. This cool sauce adds a creamy touch to your tacos. Next, let’s season the fish. In a bowl, combine 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice mix all over the fish fillets. I like to use cod or tilapia for their mild taste. The spices give the fish great flavor. Now it's time to cook the fish. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the seasoned fish fillets. Cook each side for about 3 to 4 minutes. The fish is done when it flakes easily with a fork. After cooking, let it rest for a minute. Then, flake it into bite-sized pieces. This makes it easy to fill your tacos. While the fish cools, warm your corn tortillas. Use a separate skillet and heat them over medium heat. Warm each tortilla for about 30 seconds on each side. They should be soft and pliable. This step is key for easy rolling and folding. Let’s build the tacos! Take a warm tortilla and add some flaked fish. Next, layer on shredded red cabbage, sliced avocado, and fresh cilantro. Drizzle the chilled lime crema over the top. Each bite bursts with flavor and texture. Serve your fish tacos with lime wedges on the side. A squeeze of lime adds a bright, fresh taste. You can also add hot sauce if you like some heat. Enjoy these tasty tacos with friends or family for a fun meal. To get the best taste and texture, follow these tips: - Use fresh fish. Fresh fish gives great flavor and texture. Look for fish that smells clean, not fishy. - Don’t overcook the fish. Cook it until it flakes easily. Overcooked fish can become dry. Aim for 3-4 minutes per side. - Warm your tortillas. This makes them soft and easy to fold. Warm them for about 30 seconds on each side. When picking fish for tacos, consider these points: - Pick flaky white fish. Cod and tilapia are great choices. They have a mild taste and cook well. - Check for sustainability. Look for fish labeled as sustainable. This helps protect our oceans. - Avoid fish with strong flavors. Fish like salmon may overpower the other taco flavors. Here are some mistakes to watch out for: - Skipping the seasoning. Always season the fish well. It adds depth to the dish. - Filling the tacos too much. Use a light hand with fillings. Overstuffed tacos can break. - Serving without lime. Always add lime wedges. They enhance the flavor and freshness of the tacos. Pro Tips Use Fresh Fish: Always opt for the freshest fish available for the best flavor and texture. It makes a significant difference in your tacos! Customize Your Spice Blend: Feel free to add other spices like chili powder or cayenne for extra heat or flavor. Tailor the seasoning to your taste preference! Rest the Fish: Allow the cooked fish to rest for a minute after cooking. This helps retain moisture and makes it easier to flake. Warm Tortillas Properly: Warming the tortillas makes them more pliable and less likely to crack. Consider wrapping them in a clean kitchen towel after warming to keep them warm. {{image_2}} You can switch the fish in this recipe. Try salmon or mahi-mahi for a richer taste. These fish add a new twist while still being delicious. You can also use shrimp if you want a different texture. Just season and cook them the same way as the white fish. For a veggie option, use grilled portobello mushrooms. They have a nice meaty texture. You can also choose jackfruit, which mimics fish when cooked. If you want a protein boost, try chickpeas. Simply season and roast them for added flavor. Lime crema is tasty, but you can try other sauces. A spicy chipotle sauce gives a nice kick. If you prefer something creamy, try avocado sauce. For a fresh taste, a mango salsa works great too. Mix and match to find your favorite flavor combo! Storing leftover fish tacos is simple. First, keep the fish and toppings separate from the tortillas. Place the fish in an airtight container. If you have extra lime crema, store that in another container. This method keeps everything fresh and tasty. To keep your ingredients fresh, follow these tips: - Fish: Store in the coldest part of your fridge. Use within two days. - Tortillas: Wrap them in a clean towel. Store in a sealed plastic bag. - Veggies: Keep shredded cabbage and chopped cilantro in airtight containers. - Lime Crema: This can last about three days in the fridge. To reheat your fish, use a skillet over medium heat. Heat for about 2-3 minutes until warm. Avoid using the microwave, as it can make the fish rubbery. For tortillas, warm them in a dry skillet for 30 seconds on each side. This keeps them soft and pliable. Enjoy your delicious tacos again! Yes, you can use many types of fish. Some great options are salmon, mahi-mahi, or even shrimp. Each fish brings a unique flavor. Just ensure it's fresh and flaky for the best taste. Try to adjust cooking times based on the thickness of the fish. To spice up the Lime Crema, add a pinch of cayenne pepper or chopped jalapeños. You can also mix in some hot sauce for an extra kick. Start with a small amount, then taste and adjust. This way, you can control the heat level to suit your preference. The best toppings for fish tacos include: - Shredded red cabbage for crunch - Sliced avocado for creaminess - Fresh cilantro for a burst of flavor - Diced tomatoes for freshness - Pickled onions for a tangy kick Feel free to mix and match based on your taste! To make this recipe gluten-free, use corn tortillas instead of flour tortillas. They are naturally gluten-free and perfect for holding the fish. Always check that the other ingredients, like sour cream and mayonnaise, are gluten-free as well. This way, everyone can enjoy delicious fish tacos! Fish tacos are delicious and fun to make. We covered key ingredients, like fish and lime crema. I shared tips on cooking, warming tortillas, and assembling the tacos. Explore variations with different fish or vegetarian options. Don’t forget to store any leftovers properly. By following these steps, you can enjoy great tacos at home. Experiment with flavors and toppings to make it unique. Use this guide to create your own tasty fish tacos. Enjoy your cooking journey!

Zesty Fish Tacos with Lime Crema

Delicious fish tacos topped with a refreshing lime crema.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb white fish fillets (such as cod or tilapia)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 small corn tortillas
  • 1 cup red cabbage, shredded
  • 0.5 cup fresh cilantro, chopped
  • 1 whole avocado, sliced
  • 1 whole lime, cut into wedges
  • 0.5 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 whole lime zest
  • to taste salt

Instructions
 

  • Prepare the Lime Crema: In a small bowl, mix together the sour cream, mayonnaise, lime juice, lime zest, and a pinch of salt. Adjust seasoning if necessary. Set aside in the fridge to chill while preparing the tacos.
  • Season the Fish: In a bowl, combine cumin, paprika, garlic powder, salt, and black pepper. Rub the spice mixture evenly over the fish fillets.
  • Cook the Fish: Heat olive oil in a skillet over medium heat. Once hot, add the seasoned fish fillets. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and let it rest for a minute before flaking it into bite-sized pieces.
  • Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until they're pliable.
  • Assemble the Tacos: On each tortilla, layer some flaked fish, shredded red cabbage, sliced avocado, and fresh cilantro. Drizzle the chilled lime crema over the top.
  • Garnish and Serve: Serve the tacos with lime wedges on the side for an extra burst of flavor.

Notes

Serve with lime wedges for extra flavor.
Keyword crema, fish, lime, Mexican, tacos