Best Ever Fish Tacos with Garlic Lime Crema
These fish tacos feature flaky, perfectly seasoned tilapia, crisp cabbage, creamy avocado, and a tangy garlic lime crema that ties it all together. A quick and flexible crowd-pleaser, perfect for weeknights or entertaining.
Ingredients
- For the Fish:
- 1 ½ lb tilapia fillets or any white fish
- ½ tsp ground cumin
- ½ tsp cayenne pepper adjust to taste
- 1 tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- For the Sauce:
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 Tbsp fresh lime juice from 1 medium lime
- 1 tsp garlic powder
- 1 tsp sriracha sauce adjust to taste
- For the Toppings:
- ½ small head purple cabbage thinly sliced
- 2 medium avocados sliced
- 2 Roma tomatoes diced (optional)
- ½ medium red onion finely diced
- ½ bunch fresh cilantro roughly chopped
- 4 oz cotija cheese about 1 cup, grated
- 1 large lime cut into 8 wedges
- For Serving:
- 24 small white corn tortillas warmed
Instructions
- Preheat the Oven:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the Fish:
- Mix cumin, cayenne, salt, and black pepper. Pat tilapia dry, then season both sides evenly. Drizzle with olive oil and top each fillet with a small piece of butter.
- Bake the Fish:
- Bake for 20–25 minutes, or until fish flakes easily with a fork. For more color, broil for 2–3 minutes at the end.
- Make the Sauce:
- In a bowl, whisk together sour cream, mayo, lime juice, garlic powder, and sriracha. Adjust seasoning to taste. Transfer to a squeeze bottle if desired.
- Prepare the Toppings:
- While fish bakes, slice cabbage, dice tomatoes and onion, chop cilantro, and slice avocados. Squeeze lime juice over avocado to prevent browning.
- Warm the Tortillas:
- Heat tortillas on a dry skillet over medium-high for about 30 seconds per side until warm and pliable.
- Assemble the Tacos:
- Place a portion of fish on each tortilla. Top with cabbage, avocado, tomatoes, onion, cilantro, cotija cheese, and a generous drizzle of taco sauce. Serve with lime wedges.
Notes
Fish Substitutions: Mahi-mahi, cod, halibut, or shrimp work great. Cheese Alternatives: Feta, queso fresco, or a dairy-free cheese. Make Ahead: Sauce can be made in advance and stored up to 1 week. Grilling Option: Grill fish over medium heat for 4–5 minutes per side. Storage: Leftover fish can be refrigerated for 2–3 days and reheated at 350°F for 5–7 minutes.
