Name: Fish Tacos with Garlic Lime Crema
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: For the Fish:; 1½ lbs tilapia fillets; ½ tsp ground cumin; ½ tsp cayenne pepper; 1 tsp salt; ¼ tsp black pepper; 1 Tbsp olive oil; 1 Tbsp unsalted butter; For the Tacos:; 24 small white corn tortillas; ½ small purple cabbage, shredded; 2 medium avocados, sliced; 2 Roma tomatoes, diced (optional); ½ red onion, diced; ½ bunch fresh cilantro, leaves only; 4 oz (1 cup) Cotija cheese, grated; 1 lime, cut into 8 wedges; For the Garlic Lime Crema:; ½ cup sour cream; ⅓ cup mayonnaise; 2 Tbsp fresh lime juice (about 1 medium lime); 1 tsp garlic powder; 1 tsp Sriracha sauce (adjust to taste)

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Plump, seasoned tilapia tucked in warm corn tortillas and topped with crunchy cabbage, creamy avocado, and the best garlic lime crema. These fish tacos are always a hit — fresh, flavorful, and surprisingly easy to make. Perfect for taco night, summer meals, or entertaining friends.

Fish Tacos with Garlic Lime Crema

Why You’ll Love This Recipe

Bursting with zesty, spicy, and savory flavor.
The garlic lime crema adds a creamy, tangy kick.
Great mix of textures: crispy veggies, flaky fish, soft tortillas.
Easy to prep ahead and feed a crowd.
Customizable toppings for everyone’s taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

1½ lbs tilapia fillets
½ teaspoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter

For the Tacos:

24 small white corn tortillas
½ small purple cabbage, shredded
2 medium avocados, sliced
2 Roma tomatoes, diced (optional)
½ red onion, diced
½ bunch fresh cilantro, leaves only
4 oz (1 cup) Cotija cheese, grated
1 lime, cut into 8 wedges

For the Garlic Lime Crema:

½ cup sour cream
⅓ cup mayonnaise
2 tablespoons fresh lime juice (about 1 medium lime)
1 teaspoon garlic powder
1 teaspoon Sriracha sauce (adjust to taste)

Directions

Prepare the Fish: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner. In a small bowl, mix cumin, cayenne, salt, and pepper. Season both sides of tilapia fillets. Drizzle with olive oil and dot with butter. Bake for 20–25 minutes, or until the fish flakes easily. For crispy edges, broil for 3–5 minutes at the end (optional).
Make the Sauce: In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth. Set aside.
Warm the Tortillas: Toast tortillas in a dry skillet over medium-high heat until pliable and lightly charred.
Assemble the Tacos: Flake the baked tilapia and place onto each tortilla. Top with cabbage, avocado, tomatoes (if using), red onion, and cilantro. Sprinkle with Cotija cheese and drizzle with garlic lime crema. Serve with lime wedges.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 24 tacos
Calories: 172 kcal per taco

Variations

Spicy Upgrade: Add sliced jalapeños or a dash of hot sauce.
Grilled Fish: Grill the fish instead of baking for smoky flavor.
Tortilla Swap: Use flour tortillas or lettuce wraps.
Fish Alternatives: Try cod, mahi mahi, or shrimp.
Mango Salsa: Add mango salsa for a sweet, fruity contrast.

storage/reheating

Storage: Store all components separately in airtight containers for up to 3 days.
Reheating: Warm fish gently in a skillet or oven. Tortillas can be reheated in a dry pan.
Make Ahead: Prep the crema and chop veggies in advance. Cook the fish just before serving for best texture.

FAQs

Can I use frozen fish?

Yes, just thaw completely and pat dry before seasoning and baking.

What if I don’t have Cotija cheese?

Feta or queso fresco are great substitutes.

Is this recipe spicy?

It has a mild kick, but you can adjust or omit the cayenne and Sriracha to reduce heat.

Can I air fry the fish?

Yes, air fry seasoned fillets at 375°F for 10–12 minutes until cooked through.

What other toppings can I use?

Try pickled onions, radishes, jalapeños, or shredded lettuce.

Can I make this dairy-free?

Use dairy-free yogurt or sour cream, and skip the cheese.

Is this recipe gluten-free?

Yes, as long as your corn tortillas are certified gluten-free.

Can I marinate the fish ahead of time?

Yes, you can season and refrigerate the fish up to 12 hours in advance.

What can I serve with these tacos?

Mexican rice, refried beans, corn salad, or chips and guacamole are perfect sides.

How do I keep the tortillas warm for serving?

Wrap them in foil or a clean towel and keep in a low oven or tortilla warmer.

Conclusion

Fish tacos with garlic lime crema are a delicious way to bring bold, fresh flavors to your table. Whether you’re cooking for a crowd or craving something different for taco night, this easy recipe delivers flaky fish, crisp toppings, and creamy, tangy sauce in every bite.

Jessica