Crispy Fish Tacos with Lime Crema
Seared white fish in warm tortillas with a bright lime crema, fresh cabbage slaw, and a squeeze of citrus. Ready in 25 minutes with pantry staples.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ¾ lb white fish fillets (cod, halibut, or mahi-mahi)
- ⅓ cup all-purpose flour
- 1 whole lime
- ⅓ cup sour cream
- 2 cups red cabbage, thinly sliced
- 4 whole warm flour tortillas
- 1 handful cilantro and jalapeño (chopped), optional
- 1 to taste salt and black pepper to taste
Instructions
- 1
Zest the lime, then juice it into a bowl. Stir zest and juice into sour cream with a pinch of salt.
- 2
Pat fish fillets dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Spread flour on a shallow plate. Coat each fillet evenly on both sides, shaking off excess.
- 4
Heat 2 tbsp olive oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear fish 3–4 minutes per side without moving. Edges should turn golden; fish flakes easily when done.
- 6
Transfer fish to a plate. Break into bite-size pieces with a fork.
- 7
Warm tortillas in the same skillet, 15 seconds per side until pliable.
- 8
Divide fish among tortillas. Top with cabbage slaw, a dollop of lime crema, cilantro, and jalapeño.
- 9
Serve immediately with extra lime wedges on the side.
Tools you’ll need
- 10-inch skillet
- paper towels
- shallow plate
- fork
- small bowl
- microplane (for zesting)
- cutting board
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