Fish Tacos

5 from 1 vote

Perfectly seasoned fish is pan seared to fill yummy toasted tortillas and then topped with crisp red cabbage, fresh tomatoes, salty cotija cheese, and a delicious homemade lime crema to make these amazing Fish Tacos! It’s a 30-minute one pan recipe that is sure to become your new favorite Tuesday taco!

Prep Time20

Cook Time5

Total Time25

Course: Appetizer, Brunch, Dinner, Lunch

Cuisine: American, Mexican

Servings:

Calories: 223kcal

Author: Joanna Cismaru

Ingredients

Lime Crema

½ cup sour cream
1 lime
1 clove garlic minced
¼ teaspoon salt

Fish

4 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
1 pound white fish like cod, halibut, tilapia

Tacos

12 small tortillas corn or flour, 6-inch
½ head red cabbage shredded
1 medium tomato diced
3 green onions chopped
¼ cup cilantro chopped
½ cup cotija cheese or feta cheese, crumbled

US Customary - Metric

Instructions

Make The Lime Crema

Zest the lime, then squeeze the juice in a small size bowl.
Add the sour cream, lime zest, garlic and salt to the bowl with the lime juice. Stir everything together well and refrigerate until ready to use.

Fish

In a bowl, add 2 tablespoons of olive oil, lime juice, cumin, chili powder, salt, pepper and stir until combined. Add the fish and turn it around to coat.
Add the remaining 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add the fish fillets and cook for about 2 minutes per side, or until it starts to turn a bit golden. The fish is cooked through when it loses its translucent or raw appearance. Do not overcrowd, you will need to do this in batches. Transfer the fish to a plate and repeat with remaining fish fillets.

Assemble Tacos

Lightly toast the tortillas in a skillet over medium-high heat or over an open flame if you have a gas stove. Using a fork, lightly break the fish into bite size pieces.
Top each tortilla with fish, cabbage, tomatoes, green onions, cheese and drizzle with lime crema. Garnish with cilantro and serve with additional lime wedges.

Notes

Fresh lime is a must. For the tastiest fish tacos use fresh lime juice and the zest. The zest is full of natural oil which adds another layer of incredible flavor.
Cook the fish in batches. Do not crowd your pan. The fish needs room to both brown and cook evenly. It’s better to just take the extra 5 minutes and cook it in batches.
Temp the fish. Use an instant-read digital thermometer to ensure that the fish is fully cooked and has reached an internal temperature of at least 145°F (63°C).
The cooked white fish itself will keep in the fridge for about 2 days when covered or stored in an airtight container. However, assembled leftover fish tacos don’t really keep all that well. So it’s best to try to only assemble the number of tacos you think you’ll eat and then store the leftover fish separately.
To reheat the fish, you can put it in the microwave for a few minutes on medium heat or in the oven at about 350°F (176°C) for about 8 minutes.

Nutrition