Crispy Fish Tacos with Lime Crema & Slaw
Golden fried fish tucked into warm tortillas with tangy lime crema, crispy cabbage slaw, and fresh pico de gallo. Ready in 12 minutes — the perfect crunchy, bright snack that tastes like a beachside taco stand.
- Total time
- 12 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- ¾ lb firm white fish (cod or mahi), cubed into 1-inch pieces
- ⅓ cup all-purpose flour mixed with salt, pepper, and paprika
- ⅓ cup sour cream (or Mexican crema)
- 1 whole lime (zested and juiced)
- 2 cups green cabbage, shredded
- 4 whole corn tortillas (4-inch diameter)
- ¾ cup pico de gallo (tomatoes, onion, cilantro, lime-seasoned)
Instructions
- 1
Stir sour cream, lime zest, and half the lime juice together until smooth. Set the crema aside.
- 2
Toss cabbage with remaining lime juice and a pinch of salt. Let sit while you cook the fish.
- 3
Pat fish dry and toss with the seasoned flour until evenly coated.
- 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Fry fish in batches, turning once, until golden and cooked through, 3–4 minutes total.
- 6
Warm tortillas in the dry skillet 15 seconds per side, then fill with fish, slaw, pico, and lime crema.
Tools you’ll need
- large skillet
- small bowl
- cutting board
- knife
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