Description
These Fish Tacos with Garlic Lime Crema offer a fresh and flavorful meal featuring tender baked tilapia seasoned with cumin and cayenne, topped with crunchy purple cabbage, creamy avocado, and a zesty garlic lime sauce. Served on warm toasted corn tortillas and garnished with Cotija cheese and cilantro, these tacos make a perfect, vibrant dinner that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Fish and Seasoning
- 1 1/2 lbs tilapia (or other white fish like cod or mahi-mahi)
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Tortillas
- 24 small white corn tortillas
Toppings
- 1/2 small purple cabbage, thinly sliced
- 2 medium avocados, sliced
- 2 Roma tomatoes, diced (optional)
- 1/2 red onion, diced
- 1/2 bunch cilantro, chopped (remove longer stems)
- 4 oz Cotija cheese, grated (about 1 cup)
- 1 lime, cut into 8 wedges for serving
Garlic Lime Crema Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (from 1 medium lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or to taste)
Instructions
- Prepare the Fish: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone liner to ensure easy cleanup and prevent sticking.
- Season the Fish: In a small dish, mix together 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle this seasoning evenly over both sides of the tilapia fillets for a balanced flavor.
- Bake the Fish: Lightly drizzle the seasoned fish with olive oil and dot each piece with unsalted butter. Place the fillets on the prepared baking sheet and bake for 20-25 minutes until the fish is cooked through and flaky. For an extra browned finish, broil for an additional 3-5 minutes at the end, watching closely to avoid burning.
- Make the Garlic Lime Crema: In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce until fully combined. Adjust the amount of Sriracha to your preferred spice level.
- Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Toast each corn tortilla for about 30 seconds on each side until warm and lightly charred, enhancing their flavor and pliability.
- Assemble the Tacos: Begin by placing a portion of the baked fish on each tortilla. Top with thinly sliced purple cabbage, sliced avocado, diced Roma tomatoes (if using), diced red onion, chopped cilantro, and a generous sprinkle of grated Cotija cheese. Drizzle with the prepared garlic lime crema sauce for a creamy, tangy finish.
- Serve: Serve the fish tacos with lime wedges to squeeze over the top, adding a fresh burst of citrus brightness just before eating.
Notes
- You can substitute tilapia with cod or mahi-mahi based on availability and preference.
- For a spicier crema, add more Sriracha or a pinch of cayenne pepper.
- To save time, the fish can be grilled instead of baked if preferred.
- Warm tortillas can also be briefly heated directly over a gas flame for a smoky flavor.
- Leftover toppings can be stored separately in the refrigerator for up to 2 days.
