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Fish Tacos with Lime Crema

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time40 mins

INGREDIENTS

Lime Crema
4 oz Sour Cream
1 tbsp Mayonnaise
1 Garlic Clove, small, finely minced or pressed
½ Lime
1 tsp Honey
Slaw
3 cups Red Cabbage, thinly sliced
1 Carrot, shredded
2 tbsp Green Onion, green and white, finely chopped
1 tbsp Cilantro, finely chopped
1 tbsp Lime Crema
1 tbsp Mayonnaise
½ Lime
¼ tsp Salt
Dash of Cumin and Cayenne
Fish
5 Fillets of White Fish, like Flounder
1 Lime
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Salt
¼ tsp Pepper
1 Avocado
¼ cup Cilantro, finely chopped
Corn Tortillas (12-24, depending if you double them up)

DIRECTIONS

Lime Crema, Slaw and Garnish
1

Make lime crema and slaw first to let the flavors develop while you cook the fish. For the lime crema, add all the ingredients into a small bowl and mix; set aside. I put mine in a squeeze bottle for easy pouring.

2

For the slaw dressing, mix lime crema, mayonnaise, 1/2 lime (juiced), salt, and a dash of cumin and cayenne. For the slaw salad, combine cabbage, carrots, green onions and cilantro in a medium bowl; add dressing; set aside.

Fish Tacos
3

Preheat the oven to 350 degrees.

4

Place fish fillets on a baking sheet lined with parchment paper. Squeeze lime over the fillets, then sprinkle with cumin, garlic powder, salt, and pepper. Do this to both sides. Let rest for 10 min. Then place in the oven for 15 min. Warm your tortillas either in the oven with the fish, wrapped in tin foil.

5

While fish is cooking, thinly slice the avocado and place it in a shallow bowl. Add a little lime juice and a pinch of salt; set aside. Chop cilantro; set aside.

6

Once fish is done, use a fork to break up the fillets into bite-sized pieces. Start assembling your tacos. I use taco holders to help keep them propped up as I fill them. You can double up your tortillas if you like. Layer in this order: lime crema, fish, slaw, avocado, lime crema, cilantro. Feel free to add some heat with tomatillo sriracha.

Ingredients

Lime Crema
 4 oz Sour Cream
 1 tbsp Mayonnaise
 1 Garlic Clove, small, finely minced or pressed
 ½ Lime
 1 tsp Honey
Slaw
 3 cups Red Cabbage, thinly sliced
 1 Carrot, shredded
 2 tbsp Green Onion, green and white, finely chopped
 1 tbsp Cilantro, finely chopped
 1 tbsp Lime Crema
 1 tbsp Mayonnaise
 ½ Lime
 ¼ tsp Salt
 Dash of Cumin and Cayenne
Fish
 5 Fillets of White Fish, like Flounder
 1 Lime
 1 tsp Cumin
 1 tsp Garlic Powder
 1 tsp Salt
 ¼ tsp Pepper
 1 Avocado
 ¼ cup Cilantro, finely chopped
 Corn Tortillas (12-24, depending if you double them up)

Directions

Lime Crema, Slaw and Garnish
1

Make lime crema and slaw first to let the flavors develop while you cook the fish. For the lime crema, add all the ingredients into a small bowl and mix; set aside. I put mine in a squeeze bottle for easy pouring.

2

For the slaw dressing, mix lime crema, mayonnaise, 1/2 lime (juiced), salt, and a dash of cumin and cayenne. For the slaw salad, combine cabbage, carrots, green onions and cilantro in a medium bowl; add dressing; set aside.

Fish Tacos
3

Preheat the oven to 350 degrees.

4

Place fish fillets on a baking sheet lined with parchment paper. Squeeze lime over the fillets, then sprinkle with cumin, garlic powder, salt, and pepper. Do this to both sides. Let rest for 10 min. Then place in the oven for 15 min. Warm your tortillas either in the oven with the fish, wrapped in tin foil.

5

While fish is cooking, thinly slice the avocado and place it in a shallow bowl. Add a little lime juice and a pinch of salt; set aside. Chop cilantro; set aside.

6

Once fish is done, use a fork to break up the fillets into bite-sized pieces. Start assembling your tacos. I use taco holders to help keep them propped up as I fill them. You can double up your tortillas if you like. Layer in this order: lime crema, fish, slaw, avocado, lime crema, cilantro. Feel free to add some heat with tomatillo sriracha.

Fish Tacos with Lime Crema
Fish Tacos with Lime Crema
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