These Fish Tacos with Cabbage Slaw & Lime Crema are a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavors in this recipe is sure to impress your taste buds!
Why You’ll Love This Recipe?
- The great flavors of the seasoned fish combined with the tangy cabbage slaw and creamy lime crema will leave you wanting more.
- This recipe has a quick prep time, making it perfect for a weeknight dinner or a weekend gathering.
- It is ideal for meal prep as you can easily assemble the tacos and store the components separately for a quick and satisfying meal anytime.
Ingredient Notes:
- White fish fillets: The mild flavor of white fish pairs perfectly with the spices and toppings in this recipe. You can use any white fish like cod, tilapia, or mahi-mahi.
- Olive oil: Used for cooking the fish and adding flavor.
- Smoked paprika and ground cumin: These spices add depth and a smoky flavor to the fish.
- Shredded cabbage: Adds crunch and freshness to the tacos.
- Plain Greek yogurt: Creates a creamy base for the lime crema.
- Lime juice and honey: Combine to create a tangy and sweet dressing for the slaw.
- Fresh cilantro: Adds a pop of freshness and color to the tacos.
Step-by-Step Instructions:
- Season the fish fillets with smoked paprika, ground cumin, salt, and pepper.
- Heat olive oil in a pan and cook the fish until it is flaky and cooked through.
- In a bowl, combine shredded cabbage, Greek yogurt, lime juice, honey, and salt to make the slaw.
- Assemble the tacos by placing the cooked fish on corn tortillas, topping with cabbage slaw, and drizzling with lime crema.
- Garnish with fresh cilantro before serving.
Helpful Tips:
- For a spicy kick, add some chopped jalapenos to the slaw.
- You can use flour tortillas if you prefer them over corn tortillas.
- Store leftover components separately to prevent the tacos from getting soggy.
Expert Tips for the Best Results:
- Marinate the fish for 30 minutes before cooking to enhance the flavor.
- Use freshly squeezed lime juice for the lime crema for the best taste.
Serving Suggestions:
Serve these Fish Tacos with Cabbage Slaw & Lime Crema with a side of Mexican rice, black beans, or a refreshing mango salsa. Pair them with a cold beer or a margarita for the perfect meal.
Storage and Reheating Tips:
Store any leftover fish, slaw, and crema in separate airtight containers in the refrigerator. To reheat, gently warm the fish in a pan and assemble the tacos with the remaining components.
Frequently Asked Questions:
- Can I use a different type of fish for this recipe?
- Yes, you can use any white fish of your choice.
- How long will the lime crema last in the refrigerator?
- The lime crema can be stored for up to 3 days.
- Can I make the slaw ahead of time?
- Yes, you can prepare the slaw a few hours before assembling the tacos.
- Are these tacos gluten-free?
- Yes, if you use corn tortillas, this recipe is gluten-free.
Conclusion:
These Fish Tacos with Cabbage Slaw & Lime Crema are a must-try for anyone who loves fresh and flavorful tacos. Give this recipe a try and enjoy a delicious meal that is perfect for any occasion. Share your feedback and let us know how you liked it!
PrintFish Tacos with Cabbage Slaw & Lime Crema
These fish tacos are a delicious and flavorful meal featuring seasoned white fish, crunchy cabbage slaw, and zesty lime crema, all wrapped in warm corn tortillas.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Fish Tacos:
-
- 2 white fish fillets (about 8 oz / 225 g)
- 1 tbsp olive oil (15 mL)
- 1 tsp smoked paprika (2 g)
- ½ tsp ground cumin (1 g)
- Salt and pepper to taste
- 4 small corn tortillas
Cabbage Slaw & Lime Crema:
- 1 cup shredded cabbage (70 g)
- ¼ cup plain Greek yogurt (60 mL)
- Juice of 1 lime (30 mL)
- 1 tsp honey (5 mL)
- Fresh cilantro, for garnish
Instructions
- Season the fish: Rub the fish fillets with olive oil, smoked paprika, cumin, salt, and pepper.
- Cook the fish: Grill or pan-sear the fish until cooked through.
- Prepare the slaw: Mix shredded cabbage with Greek yogurt, lime juice, honey, and salt.
- Assemble: Place cooked fish on corn tortillas, top with slaw, and garnish with cilantro.
Notes
- You can use any white fish like tilapia or cod for this recipe.
- Feel free to customize the slaw with additional veggies like carrots or radishes.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg