Crispy Fish Tacos with Slaw & Lime Crema
Crispy pan-fried fish in soft tortillas topped with crunchy cabbage slaw, creamy lime crema, guacamole, and salsa. Ready in 12 minutes—no deep fryer needed.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ½ lb cod or mahi-mahi fillets
- 2 cups green cabbage, thinly sliced
- 1.5 limes lime (juiced, divided)
- ¼ cup sour cream
- 3 tbsp flour or cornstarch
- 4 tortillas flour tortillas (6-inch)
- ½ cup guacamole (store-bought or fresh)
Instructions
- 1
Toss cabbage with 0.5 lime juice and a pinch of salt; set slaw aside.
- 2
Mix sour cream with 0.5 lime juice and a pinch of salt for crema.
- 3
Pat fish dry and season with salt and pepper, then dredge in flour.
- 4
Heat oil in a skillet over medium-high until shimmering, ~90 seconds.
- 5
Sear fish 3 minutes per side without moving until golden and crispy.
- 6
Warm tortillas in the same skillet, 15 seconds per side.
- 7
Fill tortillas with fish, slaw, crema, guacamole, and salsa. Serve immediately.
Tools you’ll need
- 12-inch nonstick or cast-iron skillet
- cutting board
- knife
- small bowl
- shallow dish or plate
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