Description
Delicious and vibrant Fish Tacos with Garlic Lime Crema featuring baked seasoned tilapia, fresh toppings like purple cabbage and avocado, and a tangy, spicy crema sauce. Perfect for a quick, flavorful meal that brings a taste of coastal Mexico right to your table.
Ingredients
Scale
Fish and Seasoning
- 1 1/2 lbs tilapia (or other white fish like cod or mahi-mahi)
- 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
Tortillas and Toppings
- 24 small white corn tortillas
- 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, chopped (remove longer stems)
- 4 oz Cotija cheese, grated (about 1 cup)
- 1 lime, cut into 8 wedges for serving
Garlic Lime Crema Sauce
- 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
- Prepare the Fish: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone liner to prevent sticking and for easy cleanup.
- Season the Fish: In a small dish, mix together 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle this seasoning evenly over both sides of the tilapia fillets to ensure full flavor coverage.
- Bake the Fish: Lightly drizzle the seasoned fish with olive oil and add small dots of unsalted butter on each piece. Place the fish on the prepared baking sheet and bake for 20-25 minutes until cooked through and flaky. For a crispier top, broil the fish for 3-5 minutes at the end of baking.
- Make the Fish Taco Sauce: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust the amount of Sriracha according to your preferred spice level.
- Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Warm the corn tortillas by toasting them quickly for about 30 seconds on each side until they are warm, pliable, and lightly charred.
- Assemble the Tacos: Start each tortilla with a portion of the baked fish, then layer with your favorite toppings such as thinly sliced purple cabbage, avocado slices, diced tomatoes, red onion, chopped cilantro, and grated Cotija cheese. Generously drizzle the garlic lime crema sauce over the assembled taco.
- Serve: Arrange the tacos on a serving platter with lime wedges on the side for guests to squeeze fresh lime juice over their tacos for added zest.
Notes
- Use fresh lime juice for the best flavor in the crema sauce.
- To make it spicier, add more Sriracha or a dash of cayenne pepper to the sauce.
- If you prefer a different fish, cod or mahi-mahi work well as substitutes.
- For a gluten-free meal, ensure the corn tortillas are certified gluten-free.
- The optional diced tomatoes add freshness but can be omitted if preferred.
- Broiling the fish at the end adds a nice crispy texture but is not mandatory.
