Spicy Lime Fish Tacos

Bring the vibrant flavors of a coastal getaway to your dinner table with these Spicy Lime Fish Tacos. This dish features white fish fillets marinated in a zesty blend of lime and spices, then pan-seared to a golden brown. Tucked into soft tortillas and topped with a refreshing cabbage slaw, creamy avocado, and a tangy cilantro crema, it is a vibrant, crowd-pleasing favorite for any taco night.

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The combination of warm, flaky fish and chilled, crunchy slaw creates a satisfying contrast in every bite. Whether you are hosting a festive gathering or looking for a light yet filling weekday dinner, these tacos offer a delicious explosion of taste and texture that everyone will enjoy.

Ingredients

• For the Fish: 500 g (1.1 lb) white fish fillets (such as cod, tilapia, or haddock), 2 tbsp olive oil, 1 ½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, Zest and juice of 1 lime, ½ tsp sea salt, ¼ tsp freshly ground black pepper
• For the Slaw: 2 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, 1 small carrot (grated), 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp salt
• For the Cilantro Crema: 120 g (½ cup) sour cream or Greek yogurt, 2 tbsp mayonnaise, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1 small garlic clove (minced), Salt and pepper to taste
• For Assembly: 8 small flour or corn tortillas (warmed), 1 ripe avocado (sliced), Extra cilantro leaves and lime wedges for garnish

Instructions

Marinate the Fish

In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime zest and juice, salt, and pepper. Add fish fillets, turning to coat. Cover and marinate for 15–20 minutes.

Prepare the Slaw

In a large bowl, toss together green and red cabbage, carrot, cilantro, lime juice, olive oil, and salt. Set aside.

Make the Cilantro Crema

In a small bowl, whisk together sour cream (or yogurt), mayonnaise, cilantro, lime juice, garlic, salt, and pepper until smooth. Chill until ready to use.

Cook the Fish

Heat a non-stick skillet over medium-high heat. Cook fish fillets for 2–3 minutes per side, or until cooked through and lightly golden. Remove from heat and flake into large chunks.

Assemble the Tacos

Place a portion of slaw on each warmed tortilla. Top with flaky fish, avocado slices, a generous drizzle of cilantro crema, and extra cilantro leaves. Serve with lime wedges.

Zusatztipps für die Zubereitung

Using a non-stick skillet and a spatula is key to achieving a perfect sear on the fish and flaking it easily. Don't forget to use a grater for the carrot to ensure it blends seamlessly into the cabbage slaw.

Varianten und Anpassungen

You can easily swap the fish for shrimp or grilled chicken if preferred. For a gluten-free version, simply use certified gluten-free corn tortillas.

Serviervorschläge

These tacos pair beautifully with a crisp lager or a light, citrusy white wine. For extra heat, serve with sliced jalapeños or a dash of your favorite hot sauce.

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These Spicy Lime Fish Tacos are more than just a meal; they are a celebration of fresh ingredients and bold flavors. Simple to prepare and endlessly customizable, they are sure to become a staple in your recipe rotation.

Recipe FAQs

→ What types of fish work best?

White fish like cod, tilapia, or haddock are ideal due to their mild flavor and flaky texture.

→ How can I add more heat?

Include sliced jalapeños or a dash of hot sauce to amplify the spicy notes.

→ Can I use corn tortillas instead?

Yes, corn tortillas are a great gluten-free alternative and pair wonderfully with the flavors.

→ What makes the slaw crunchy and fresh?

Shredded green and red cabbage combined with grated carrot and a lime-olive oil dressing add crispness and brightness.

→ How is the cilantro crema prepared?

A smooth blend of sour cream or Greek yogurt, mayonnaise, fresh cilantro, lime juice, and garlic creates a creamy, tangy topping.