Name: Fish Tacos with Lime Crema
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound firm white fish fillets (cod, tilapia, or mahi-mahi), cut into 1-inch pieces; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 8 small corn tortillas, warmed; 2 cups shredded cabbage or coleslaw mix; 1/2 cup sour cream; 2 tablespoons fresh lime juice, plus lime wedges for serving; 1 tablespoon fresh cilantro, chopped, plus more for garnish; 1 ripe avocado, sliced; 1/4 cup red onion, finely diced

Instructions

Prepare the fish

In a medium bowl, combine fish pieces with olive oil, chili powder, cumin, garlic powder, and salt. Toss gently to coat evenly and let marinate for 10 minutes at room temperature.
Make the lime crema

While the fish marinates, mix together the sour cream, lime juice, and chopped cilantro in a small bowl. Season with a pinch of salt and refrigerate until ready to serve.
Cook the fish

Heat a large non-stick skillet over medium-high heat. Add the marinated fish and cook for 2-3 minutes per side until fish is opaque and flakes easily with a fork. Remove from heat.
Warm the tortillas

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. Keep warm by wrapping in a clean kitchen towel.
Assemble the tacos

Lay out the warm tortillas and divide the cooked fish evenly among them. Top each with shredded cabbage, sliced avocado, and diced red onion.
Add the finishing touches

Drizzle each taco with the lime crema and sprinkle with additional cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.

Fish Tacos with Lime Crema

Ingredients

Instructions

Nutritional Information