Spicy Lime Fish Tacos (Printable Version)

Pan-seared chili-lime fish paired with crunchy slaw, avocado slices, and a vibrant cilantro crema.

# The Ingredients You'll Need:

→ Fish Marinade

01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 1 lime, zested and juiced
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon freshly ground black pepper

→ Cabbage Slaw

10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 small carrot, grated
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons fresh lime juice
15 - 1 tablespoon olive oil
16 - 0.5 teaspoon salt

→ Cilantro Crema

17 - 0.5 cup sour cream or Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 2 tablespoons fresh cilantro, chopped
20 - 1 tablespoon fresh lime juice
21 - 1 small garlic clove, minced
22 - Salt and black pepper to taste

→ Assembly

23 - 8 small flour or corn tortillas, warmed
24 - 1 ripe avocado, sliced
25 - Fresh cilantro leaves for garnish
26 - Lime wedges for serving

# Step-by-Step Instructions:

01 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper in a bowl. Add fish fillets and turn to coat thoroughly. Cover and refrigerate for 15 to 20 minutes.
02 - Toss green cabbage, red cabbage, grated carrot, cilantro, lime juice, olive oil, and salt together in a large bowl. Set aside until ready to assemble.
03 - Whisk sour cream or yogurt, mayonnaise, cilantro, lime juice, minced garlic, salt, and pepper in a small bowl until smooth. Refrigerate until needed.
04 - Heat a non-stick skillet over medium-high heat. Pan-sear fish fillets for 2 to 3 minutes per side until cooked through and lightly golden. Transfer to a plate and flake into large chunks.
05 - Layer slaw on each warmed tortilla. Top with flaked fish, avocado slices, a generous drizzle of cilantro crema, and additional cilantro leaves. Serve immediately with lime wedges.

# Additional Tips::

01 -
  • The fish cooks in under five minutes, meaning you're eating within 40 minutes from start to finish without any stress.
  • Every element builds separately so you can customize each taco exactly how you want it, whether that means extra crema or holding back on heat.
  • The bright lime and cilantro combo tastes like a restaurant secret, but honestly it's just smart seasoning layered three different ways.
02 -
  • If your fish is too thick, it'll cook unevenly on the outside while the inside stays raw; aim for fillets around half an inch thick or pound them gently to even them out.
  • Don't skip warming the tortillas because cold tortillas feel like you're eating paper, but warm ones become pillowy and flexible enough to hold everything without tearing.
03 -
  • If you want more heat, slice a fresh jalapeño and scatter it on top, or drizzle with a good hot sauce instead of piling more crema.
  • The day you make this, taste the crema before you assemble anything and adjust the lime and garlic to your preference because those two elements change everything about how bright and zesty it feels.
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