Fish Tacos: Mexican White Fish with Lime-Cilantro Crema
These fish tacos combine seared white fish fillets with a sharp pickled red cabbage slaw and a lime-cilantro crema. This Mexican dish balances the warmth of golden-brown fish with the cold, acidic crunch of cabbage. You assemble the components on 20 cm corn tortillas for a meal that is light yet filling. The final result provides a contrast between the creamy sauce and the citrus notes of fresh lime juice.
Pat the fish fillets dry with paper towels before they touch the pan. This ensures a crisp, non-oily surface rather than a steamed texture. You must also heat the skillet to 190°C (375–400°F) before adding the olive oil. If the oil is not hot enough, the fish will absorb too much fat and fail to develop a golden-brown crust. Let the cabbage stand in the pickling liquid for 10 minutes to ensure the flavours develop fully.
Fish Tacos: Mexican White Fish with Lime-Cilantro Crema
Recipe cardIngredients
Watch how it's made
Instructions
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Pickle the cabbage
Whisk the apple cider vinegar, water, sugar and 5 g salt in a small bowl. Pour this liquid over the shredded red cabbage. Let it stand for 10 minutes so the vinegar softens the cabbage and creates a sharp contrast to the rich fish.
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Whisk the crema
Combine the mayonnaise, sour cream, lime juice, lime zest, garlic powder, sriracha, 1 tsp salt and 1/2 tsp black pepper. Whisk until you have a smooth, creamy sauce. This sauce provides the necessary acidity to balance the fried fish.
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Prepare the fish
Pat the fish fillets dry with paper towels. Season them lightly with a pinch of salt and pepper. You must remove all surface moisture to ensure the fish sears rather than steams.
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Sear the fillets
Heat the skillet to 190°C (375-400°F) and add 30 ml olive oil. Cook the fish for 2-3 minutes per side. Remove the fish when the flesh is opaque and has a golden-brown crust.
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Warm the tortillas
Place the tortillas in a dry skillet for 30 seconds per side, or warm them in an oven at 100°C (212°F) for 1 minute. Warming them makes the corn supple so they do not crack when you fold them.
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Assemble the tacos
Smear a spoonful of crema on each tortilla and top with a fish fillet. Scatter the drained pickled slaw and chopped cilantro over the top. Finish with a squeeze of lime juice to brighten the flavours.
Ensure you pat the fish completely dry before searing. If the fillets are damp, they will slide in the oil and steam instead of browning. You will see the fish turning a pale grey rather than golden-brown if the heat is too low or the surface is too wet.
Getting the texture right
Pat the fish fillets dry with paper towels before searing. This removes surface moisture so the fish develops a golden-brown crust instead of steaming in the pan. Heat your skillet to 190°C (375–400°F) to ensure the oil sears the flesh quickly for a crisp finish.
Storing and reheating
Keep assembled tacos at room temperature for no more than 2 hours. To freeze, store the cooked fish, tortillas, slaw and sauce in separate airtight containers for 2 months. Re-warm the fish in a hot skillet for 1–2 minutes before assembling to restore the texture.
Nutrition per serving
- Calories
- 345
- Protein
- 22.4 g
- Carbs
- 18.2 g
- Fat
- 19.5 g
- Fiber
- 3.1 g
- Sugar
- 4.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What's the secret to a great fish taco?
Drying the fish thoroughly before cooking is essential. This ensures a crisp exterior and prevents the fillet from becoming oily, providing a firm base that holds up against the moisture of the crema and pickled slaw.
What ingredients go in fish tacos?
You need white fish fillets, corn tortillas, red cabbage, and fresh cilantro. A creamy sauce made from mayonnaise, sour cream, lime juice, and sriracha adds the necessary acidity and heat to balance the savoury fish.
What's the best sauce to use for fish tacos?
A lime-cilantro crema is ideal because the citrus cuts through the richness of the fried fish. Using a blend of sour cream and mayonnaise creates a smooth texture that adheres well to the tortillas.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
