Crispy Fish Tacos with Lime Crema
Golden-fried white fish tucked into warm tortillas with crispy slaw and creamy lime sauce. A classic Mexican coastal dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ¾ lb white fish fillets (cod or mahi-mahi)
- ½ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cup vegetable oil for frying
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 count garlic clove, minced
- 2 tbsp fresh cilantro, chopped
- ¼ tsp salt
- 4 count warm flour or corn tortillas
- 1.5 cup shredded green cabbage
- 2 count fresh lime wedges
- ¼ cup diced red onion
- 3 tbsp fresh cilantro leaves
Instructions
- 1
Pat fish fillets dry with paper towels and cut into bite-sized pieces.
- 2
In a small bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.
- 3
In another small bowl, combine sour cream, lime juice, minced garlic, cilantro, and salt for the crema. Set aside.
- 4
Heat oil in a deep skillet to 350°F (175°C).
- 5
Working in batches, coat fish pieces in the flour mixture and carefully place in hot oil. Fry 2-3 minutes per side until golden and crispy. Transfer to paper towels.
- 6
Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
- 7
Lay warm tortillas on a work surface and spread lime crema down the center of each.
- 8
Top with crispy fish, shredded cabbage, red onion, and fresh cilantro.
- 9
Serve immediately with lime wedges on the side.
Tools you’ll need
- 12-inch deep skillet
- deep-fry or instant-read thermometer
- paper towels
- small mixing bowls
- whisk
- cutting board
- sharp knife
- slotted spoon
- dry skillet or griddle
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