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Fish Tacos with Lime Crema and Fresh Toppings Recipe

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4.1 from 88 reviews

This easy and flavorful Fish Tacos recipe features perfectly seasoned baked tilapia served on warm corn tortillas, topped with fresh cabbage, avocado, tomatoes, red onion, cilantro, and a generous sprinkle of Cotija cheese. Completed with a tangy and creamy garlic lime crema, this dish is perfect for entertaining or a casual weeknight dinner.

  • Total Time: 55 minutes
  • Yield: 24 tacos

Ingredients

Fish Taco Ingredients:

  • 24 small white corn tortillas
  • 1 1/2 lb tilapia
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter

Fish Taco Toppings:

  • 1/2 small purple cabbage, thinly sliced
  • 2 medium avocados, sliced
  • 2 roma tomatoes, diced (optional)
  • 1/2 red onion, diced
  • 1/2 bunch cilantro, longer stems removed
  • 4 oz (1 cup) Cotija cheese, grated
  • 1 lime, cut into 8 wedges for serving

Fish Taco Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 Tbsp lime juice (from 1 medium lime)
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce, or to taste

Instructions

  1. Prepare and season fish: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, combine 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle the seasoning mixture evenly over both sides of the tilapia fillets. Drizzle 1 tablespoon olive oil over the fish and dot each piece with unsalted butter.
  2. Bake the fish: Preheat your oven to 375°F (190°C). Place the seasoned tilapia on the prepared baking sheet and bake for 20-25 minutes until the fish is cooked through and flakes easily with a fork. For extra browning at the edges, broil the fish for an additional 3-5 minutes at the end if desired.
  3. Make the fish taco sauce: In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce until smooth and well blended. Adjust Sriracha to your preferred heat level.
  4. Toast the tortillas: Quickly warm the corn tortillas on a large dry skillet or griddle over medium-high heat until they are pliable and slightly toasted.
  5. Assemble the tacos: Layer each tortilla starting with a piece of baked tilapia, then add sliced cabbage, avocado, diced tomatoes (if using), diced red onion, and cilantro leaves. Sprinkle generously with grated Cotija cheese and drizzle with the prepared fish taco sauce. Serve immediately with fresh lime wedges to squeeze on top.

Notes

  • To add extra crispiness and flavor, consider lightly pan-searing the fish before baking.
  • If you prefer a spicier taco sauce, increase the amount of Sriracha or add fresh chopped jalapeños.
  • Warm tortillas help prevent them from breaking when folded, so don’t skip toasting them.
  • Use fresh lime juice for the best flavor impact in the crema sauce.
  • Leftover fish can be refrigerated up to 2 days and reheated gently before assembling tacos.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://ellarecipe.com/fish-tacos-with-lime-crema-and-fresh-toppings-recipe/