Fish Tacos with Slaw & Lime Crema
Who doesn't love tacos? Seriously. There's a reason why Taco Tuesday has officially become a "thing." There are endless filling and topping possibilities, plus they pair perfectly with a side of chips and guac (and a margarita if you have tequila on hand).
In the summertime, fish tacos are a staple in my house. While any white fish will do, tilapia is my go-to. It's light, flaky, and budget-friendly. Tilapia isn't a super flavorful fish, but with a quick 15-minute marinade, it transforms into something delicious and memorable.
I recently made this recipe for a group of girlfriends, and they can't stop talking about it. Truth be told, I think they're really just obsessed with the lime crema. But who can blame them? Once you try the creamy, lime dressing, you'll want to slather it on everything. I'm already thinking about all the ways I could use it.
This recipe is great for a weeknight meal because it comes together in less than 30 minutes and it only requires one sheet pan. Once you've marinated the fish and tossed it in the oven, you're over halfway there, just mix the slaw and crema and pour yourself a tall margarita.
If you like to mix it up, you can sub tilapia for any other white fish—cod, halibut, grouper, or mahi-mahi. You could also pan sear the fish or throw it on the grill, but, if no-mess is important to you, I'd recommend covering a sheet pan in tin foil and turning up the heat.
The toppings really make this taco a stand out. The cabbage slaw gives texture to the dish, while the sliced avocado and dollop of lime crema give it creaminess and a little zing. If you're like me and love spice, sriracha kicks everything up a notch (and adds a bright pop of color).
fish tacos with slaw & lime crema
PREP TIME: 20 minutes
COOK TIME: 10 minutes
taco & Slaw INGREDIENTS
- 1 pound tilapia (or white fish of your choice)
- 4 – 6-inch tortillas
- 1 avocado
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onion
- 2 cups shredded cabbage
- 1 glove garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon coriander
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- Zest from half of a lime
- 1 tablespoon lime juice
- Salt to taste
To make the crema, zest lime and extract juice. Mix in sour cream, mayonnaise, and salt to taste. Set aside. If making ahead of time, cover and chill in fridge. To prep the slaw, combine cabbage with cilantro, green onions, and garlic.
For tacos, mix lime juice, cayenne pepper, garlic powder, coriander, paprika, cumin, salt, and pepper in a small bowl. Once mixed, combine with olive oil to create a paste. Spread onto fish with a spoon or silicone basting brush. Let the mixture marinate for 15 minutes in the fridge.
Preheat oven to 425 degrees. Cover a baking sheet in tin foil and bake fish for 8-10 minutes depending on size. Fish should be flaky and moist when removed from the oven.
To serve, heat the tortillas and spread crema on each taco. Top with flaked fish, slaw, and a few pieces of avocado. Add sriracha if desired.