Fish Tacos with Lime-Cilantro Crema

It’s Taco Tuesday! And I’m so excited to share my favorite fish taco recipe with you all. It’s healthy, it’s easy and it is delicious.

Back when I lived in LA, I used to love getting fish tacos from a local beach restaurant…until I found this recipe. Then we started celebrating Taco Tuesday at our house instead. Cheaper drinks, better food, no crowds.

These fish tacos trump any that I have ever ordered from a restaurant. The fish is well-flavored and extremely moist. The cabbage gives each bite a nice crisp crunch. And the crema offers an unexpected zing of citrus.



1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons mayonnaise

3 tablespoons sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced


1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage


Preheat oven to 425 degrees F.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet lined with aluminum foil and coated with cooking spray. Bake at 425 degrees F for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon creme.

Recipe slightly adapted from Cooking Light via

These tacos are great served with a side of your favorite rice and beans. Since we were on a taco kick this weekend, we enjoyed some leftover rice and beans from round 1, which made this meal even easier to throw together.

So instead of fighting the crowds next week, take pleasure in a quiet Taco Tuesday at your casa and give this recipe a try. Because as the saying goes “barriga llena, corazón contento”. Which in English translates to, “full stomach, happy heart”. Enjoy!


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12 thoughts on “Fish Tacos with Lime-Cilantro Crema

  1. These look so good. I LOVE tacos but have never tried fish. I will have to give these a go.

  2. Tammy says:

    Those look amazing! I am bookmarking this for the next time we have some good fish.

  3. All of my favorite things wrapped up in a tortilla! I’ll have to try this.

  4. Kash says:

    I finally tried this recipe last week and it was AMAZING! I even made it again a few days ago. These are the tastiest homemade fish tacos I have ever had – and I have spent over a year of my life in mexico. Seriously delicious. I tweaked the recipe a tiny bit by replacing the sour cream with fat free greek yogurt and then also offered a variety of additional toppings like jalapenos and pickled onions (thinly slice red onions and then let them sit at least 30 minutes in apple-cider vinegar — tangy and delicious!). Anyway, I honestly have never really known how to make fish at home and the fish itself turned out so great and was so easy that I’m adding this recipe into the mix and looking for more fish recipes (open to your suggestions!). Yum!

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