Easy Fish Tacos with Lime Crema and Slaw
Spiced, pan-seared cod in warm corn tortillas with crunchy cabbage slaw and a zesty lime crema. Flaky, fresh fish tacos in 25 minutes, no frying.
60% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 10 min
- Serves
- 4
- Calories
- 380
- Protein
- 34 g
- Per serving
- $4.72
Why this recipe works
These are the fish tacos we make on busy nights: no batter, no fryer, and the fish is done in about 6 minutes. Cod is mild and flaky, but any firm white fish works.
- Pan-searing the fish in large pieces gives a golden crust without the mess of deep-frying.
- A dry chili-cumin rub flavors the fish in seconds and does not need marinating.
- Lime crema and a quick slaw add creaminess, crunch and acidity in every bite.
Ingredients
For the slaw
For the lime crema
To serve
You will need
- 12-inch nonstick skillet
Method
Tap a step number to mark it done.
Make the crema and slaw
Stir the sour cream, mayonnaise and half the lime juice with a pinch of salt. Toss the cabbage with the remaining lime juice and a pinch of salt.
Season the fish
Mix the chili powder, cumin, garlic powder and salt and rub all over the fish.
Sear the fish
Heat the oil in the skillet over medium-high heat. Cook the fish until golden underneath, flip carefully and cook until it flakes easily and reaches 145°F (63°C).
Assemble
Break the fish into large flakes. Fill the warm tortillas with slaw and fish, drizzle with lime crema and top with avocado and cilantro.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Pat the fish very dry so it sears instead of steaming.
- Flip only once, with a thin fish spatula; cod is delicate.
- Double up thin corn tortillas so juicy fillings do not break through.
Nutrition per serving
380 calories
$4.72 estimated cost per serving
Where the calories come from
| Protein | 36% of calories | 34 g |
|---|---|---|
| Carbs | 28% of calories | 27 g |
| Fat | 36% of calories | 15 g |
| Fiber | 4 g | |
| Sodium | 470 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best fish for fish tacos?
A firm, mild white fish: cod, halibut, mahi-mahi or tilapia. Avoid very thin fillets, which fall apart.
Can I make crispy fish tacos?
Yes. Coat the fish strips in seasoned flour and panko and pan-fry in ¼ inch of oil, or bake at 425°F for 12 minutes.
Are fish tacos gluten-free?
Yes, with 100% corn tortillas. Check the label, as some brands blend in wheat flour.
