Mouthwatering Fish Tacos with Lime Crema

Taco night just got better with these Fish Tacos with Lime Crema! Delicate white fish is roasted until flawlessly flaky and topped with lime crema for a vibrant finish. Crafted with fresh ingredients, it delivers the perfect balance of flavors, all with minimal cleanup!

Your New Beloved Fish Tacos Recipe

I think it’s safe to say that everyone loves tacos, right? I mean, they’re fun and easy to make, very customizable to everyone’s tastes, and all the ingredients are delicious! That’s why I make my Best Damn Pork Tacos and Best Damn Instant Pot Chicken Tacos on the regular.

There are many things to love about fish tacos. For one, fish cooks quite quickly, offering a short bake time and less time spent in front of a hot stove. It also opens up a whole new avenue of flavor possibilities. Think fresh, bright, and zesty!

These fish tacos with lime crema are a perfect example of that. Fresh fish is cooked until gloriously crispy and tender, while simple crema ingredients like sour cream, mayo, lime juice, and sriracha wow your taste buds. I mean, seriously… that cool, citrusy flavor on top of the tacos is heavenly.

Elevate these tacos even more with your favorite toppings, like avocado, cilantro, or pickled onions, and you’ll be in for a mouthwatering meal!

Ingredients for Fish Tacos with Lime Crema

• White fish filets: Fresh or defrosted filets of white fish, such as cod or tilapia, work well! Their mild flavor and firm texture hold up well for tacos.
• Olive oil: Used to cook the fish in a pan and get that crispy exterior.
• Spice blend: The fish will be seasoned with a combination of pantry-friendly ingredients, including cumin, chili powder, smoked paprika, cayenne, and kosher salt.
• Sour cream & mayo: The creamy base for the lime crema that adds a tangy flavor to the tacos.
• Lime juice: Fresh lime juice is always a tasty accompaniment to fish and adds a bright, citrusy element.
• Hot sauce: This helps bring all the other flavors to life with an awesome vibrance. I like to use sriracha!
• Tortillas: Corn tortillas or flour tortillas work great for fish tacos. Choose whichever you prefer!

What kind of fish can be used besides cod or tilapia?

Mahi mahi and halibut are other popular choices for fish tacos, but don’t be afraid to use other kinds of your favorite fish! Just keep in mind that cod and tilapia have very mild flavors and take on the flavor of the seasonings excellently. 

Other fish can have more distinct flavors. Salmon can certainly be used. Haddock or even catfish can be the star of the show. You can even get fancy with something like red snapper or sea bass.

Preparation

Line a large baking sheet with foil, parchment paper, or a silicone liner. This makes for easy cleanup. Set it aside and preheat the oven to 400°F.

Now, we’ll make our seasoning/marinade. Combine seasonings in a small bowl. Then, add the olive oil and mix thoroughly. 

Place the fish fillets on the lined sheet pan and spread the mixture all over the fillets.

Cooking

Next, transfer fish to the prepared sheet pan and into the oven it goes for about 15 minutes. 

While the seasoned fish is cooking, make the awesome crema sauce. In a medium bowl, add together the lime juice, sour cream, mayonnaise, hot sauce, and salt. Mix by hand until it’s well combined. 

Guess what? That’s it! Our sauce is made and ready to go on our fish tacos.

Serving

When our fish is done cooking, remove from the oven and use two forks to break fish into small pieces. Place the pieces in a serving bowl.

You’re now ready to assemble your tacos! I like to start by placing some shredded cabbage on the warm tortillas first, followed by a few pieces of fish, then a dollop or two of the sauce, and a generous sprinkle of cotija cheese and fresh cilantro. I mean… wow!

Serve up these tacos with a side of lime wedges for squeezing. Enjoy!

Additional Topping Ideas

• Mango Salsa – While any salsa can be added, the citrusy flavor of mango salsa works perfectly with fish tacos. Paired with the lime crema, the flavors are SO vibrant and delicious.
• Fresh Avocado or Guacamole – We love avocados and guacamole for just about any occasion. Of course, taco night is the perfect occasion.
• Pickled Onions or Jalapeños – For a bit of tang and bite, pickled onions or jalapeños can be a great addition.
• Cheese – While not as common as in other types of tacos, some people like a sprinkle of cotija cheese or a similar variety on their fish tacos.
• Red Onion – Adds a bit of bite and crunch to balance out the creamy flavors.
• Cabbage Slaw – This refreshing and crunchy addition is a classic topping for fish tacos.

Tasty Sidekicks for Fish Tacos with Lime Crema

My favorite sides for any taco are always refried beans and Mexican rice. And I’ve got some great recipes for both!

This Best Damn Instant Pot Spanish Rice is a restaurant-quality Spanish rice recipe that cooks to perfection in your Instant Pot pressure cooker. Pair this dish with these Instant Pot Refried Beans for the ultimate homemade upgrade. In just about an hour, you’ll have flavorful, fresh refried beans so good, you’ll never go back to the canned version.

Storing and Reheating

Keeping the fish separate from the other ingredients, place leftovers in an air-tight food container and store in the refrigerator for up to 3 days.

To store frozen, place fish in freezer-safe bags and remove as much air as possible. Freeze for up to 3 months.

To reheat, place the pieces of cooked fish on a sheet pan and cover with foil. Place in 300°F oven for about 10 minutes or until heated through. 

You can also reheat it in the microwave. Place in a microwave-safe container and heat in increments of 1 minute each until heated through. Usually just a couple of minutes.

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