Crispy Fish Tacos with Lime Crema
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: These fish tacos transport us straight to the beach! The lime crema makes them addictively good. We make them weekly in summer.
Light, crispy fish tacos with crunchy cabbage slaw and tangy lime crema. Restaurant-quality tacos ready in 30 minutes. Perfect for taco Tuesday!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings (8 tacos)
Ingredients
- •1.5 pounds white fish fillets (cod, mahi-mahi, or tilapia)
- •Salt and black pepper
- •1/2 cup all-purpose flour
- •1 teaspoon chili powder
- •1/2 teaspoon cumin
- •1/2 teaspoon garlic powder
- •Vegetable oil for frying
- •For the lime crema:
- •1/2 cup sour cream or Greek yogurt
- •Juice of 1 lime
- •1 clove garlic, minced
- •1/4 teaspoon salt
- •For the cabbage slaw:
- •2 cups green cabbage, thinly sliced
- •1/4 cup fresh cilantro, chopped
- •Juice of 1 lime
- •1 tablespoon olive oil
- •Salt to taste
- •8 small corn or flour tortillas
- •Optional toppings: avocado, pico de gallo, hot sauce, lime wedges
Instructions
- 1
Make lime crema and slaw
In a small bowl, whisk together sour cream, lime juice, minced garlic, and salt. Refrigerate until serving. In another bowl, toss cabbage, cilantro, lime juice, olive oil, and a pinch of salt. Set aside to let flavors meld while you cook the fish.
- 2
Prepare fish
Pat fish fillets completely dry with paper towels. Cut into strips about 3-4 inches long and 1 inch wide - they should fit nicely in tacos. Season both sides with salt and pepper. In a shallow dish, mix flour, chili powder, cumin, and garlic powder.
- 3
Coat and fry fish
Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Dredge fish pieces in seasoned flour, shaking off excess. Working in batches to avoid crowding, fry fish for 2-3 minutes per side until golden brown and cooked through. Fish should flake easily with a fork. Transfer to a paper towel-lined plate.
- 4
Warm tortillas
While fish cooks, warm tortillas. For corn tortillas, char directly over a gas flame or in a dry skillet for 30 seconds per side. For flour tortillas, wrap in damp paper towels and microwave for 30 seconds. Keep warm wrapped in a kitchen towel.
- 5
Assemble tacos
Place 2-3 pieces of fried fish in each warm tortilla. Top with generous handful of cabbage slaw. Drizzle with lime crema. Add optional toppings like sliced avocado, pico de gallo, or hot sauce. Serve immediately with lime wedges for squeezing over tacos.
Nutrition Information
Calories
395 calories
Protein
32g
Fat
15g
Carbs
34g
Fiber
4g
Frequently Asked Questions
What's the best fish for fish tacos?
Firm white fish works best as it holds together during frying. Cod is traditional and affordable with mild flavor. Mahi-mahi is slightly sweeter and firmer. Tilapia is budget-friendly and widely available. Halibut is premium and delicious if you can splurge. Avoid oily fish like salmon or delicate fish like sole - they fall apart or overpower the taco flavors. Look for sustainably caught fish and always use fresh, not previously frozen if possible.
Can I bake the fish instead of frying?
Absolutely! For healthier baked fish tacos, coat fish pieces in flour mixture, spray with cooking oil, and bake at 425°F for 12-15 minutes until golden and flaky. They won't be as crispy as fried but still delicious. For extra crunch, use panko breadcrumbs mixed with the flour. Air fryer also works great - 400°F for 10-12 minutes, flipping halfway. The texture is lighter than deep-fried but still satisfying.
What's the difference between lime crema and crema?
Traditional Mexican crema is like thinned sour cream with tangy flavor - similar to crème fraîche. Lime crema adds fresh lime juice and often garlic for bright, zesty flavor perfect for fish tacos. You can make it with sour cream, Greek yogurt, or Mexican crema. The lime juice thins it to drizzling consistency and adds acidity that cuts through rich fried fish. Some people add chipotle or jalapeño for spicy lime crema.
Should I use corn or flour tortillas?
Corn tortillas are traditional for authentic fish tacos and are gluten-free. They have earthy flavor that complements fish beautifully. Use two small corn tortillas per taco for sturdiness, or one flour tortilla. Flour tortillas are more pliable and hold more filling without tearing. For authentic Baja-style fish tacos, corn is the way to go. Kids often prefer flour. Ultimately, use whichever you prefer - both are delicious!
Can I make components ahead of time?
Yes! Make lime crema up to 3 days ahead and refrigerate. Slice cabbage for slaw the day before but dress it just before serving to keep it crisp. Season and flour fish up to 2 hours ahead, refrigerate covered. Fry fish just before serving - it gets soggy if made ahead. For entertaining, prep all components, then fry fish and assemble tacos fresh. The fresh, crispy texture is essential to great fish tacos.
How do I prevent fish from falling apart when frying?
Several tips ensure fish stays intact: Pat fish very dry before flouring - moisture causes soggy coating. Make sure oil is hot enough (350°F) - too cool causes fish to absorb oil and fall apart. Don't flip too early - let fish develop golden crust before flipping (2-3 minutes). Use firm white fish, not delicate varieties. Don't move pieces around constantly - let them cook undisturbed. Use a fish spatula to gently flip. Cut pieces large enough (3-4 inches) to handle without breaking.