Spicy lime fish tacos (Printable Version)

Zesty chili-lime fish with crunchy slaw, creamy avocado, and fresh cilantro crema on soft tortillas.

# Ingredient List:

→ Fish Marinade

01 - 1.1 lb white fish fillets (cod, tilapia, or haddock)
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 1 lime, zested and juiced
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon freshly ground black pepper

→ Cabbage Slaw

10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 small carrot, grated
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons fresh lime juice
15 - 1 tablespoon olive oil
16 - 0.5 teaspoon salt

→ Cilantro Crema

17 - 0.5 cup sour cream or Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 2 tablespoons chopped fresh cilantro
20 - 1 tablespoon fresh lime juice
21 - 1 small garlic clove, minced
22 - Salt and pepper to taste

→ Assembly

23 - 8 small flour or corn tortillas, warmed
24 - 1 ripe avocado, sliced
25 - Fresh cilantro leaves for garnish
26 - Lime wedges for serving

# Step-by-Step Instructions:

01 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper in a bowl. Add fish fillets and turn to coat evenly. Cover and refrigerate for 15 to 20 minutes.
02 - In a large bowl, toss together green and red cabbage, grated carrot, cilantro, lime juice, olive oil, and salt. Set aside until ready to assemble.
03 - Whisk together sour cream or Greek yogurt, mayonnaise, cilantro, lime juice, minced garlic, salt, and pepper until smooth and creamy. Cover and refrigerate until assembly.
04 - Heat a non-stick skillet over medium-high heat. Cook marinated fish fillets for 2 to 3 minutes per side until cooked through and lightly golden. Transfer to a plate and gently flake into large chunks using a fork.
05 - Place a portion of slaw on each warmed tortilla. Top with flaked fish, avocado slices, a generous drizzle of cilantro crema, and additional cilantro leaves. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means you can actually make this on a weeknight without losing your mind.
  • It tastes like you spent way more effort than you actually did—your friends won't believe how simple it is.
  • Every component has its moment to shine, from the crispy seared fish to the cool, tangy crema that ties everything together.
02 -
  • Don't skip the fish dry step before marinating—excess water prevents the spices from clinging properly and dilutes the flavor.
  • Cook your fish on medium-high heat, not lower; rushing this step with lower heat results in soggy, steamed fish instead of that crucial golden crust.
03 -
  • Room-temperature fish cooks more evenly than cold fish straight from the fridge—take it out 10 minutes before you start cooking.
  • If your avocado isn't quite ripe when you're ready to cook, microwave it for 30 seconds to soften it slightly without ruining the texture.
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