Description
These zesty fish tacos feature tender white fish and a bright, creamy lime crema. A quick and flavorful dish perfect for weeknight dinners, they deliver a perfect balance of tangy, sweet, and smoky notes that keep everyone coming back for more.
Ingredients
8 ounces white fish fillets (e.g., tilapia, mahi-mahi)
8 small corn tortillas
1/2 cup mayonnaise
3 key limes (zest and 1/4 cup juice)
1/2 teaspoon salt (plus extra for seasoning)
1/4 cup finely chopped white onion
2 tablespoons chopped cilantro
2 tablespoons avocado oil
Instructions
Prepare the crema: In a small bowl, whisk mayonnaise, lime juice, zest, salt, and cilantro. Adjust salt to taste. Set aside in the refrigerator to chill.
Season the fish: Pat fillets dry with paper towels. Generously season with salt. Set aside for 5 minutes while heating the pan.
Cook the fish: Heat avocado oil in a nonstick skillet over medium-high heat. Add fillets in batches, ensuring they don’t crowd the pan. Sear for 2-3 minutes per side until golden and firm to the touch. Remove from heat and let rest for 2 minutes before flaking.
Warm tortillas: Place tortillas in a dry skillet over medium heat for 15-30 seconds per side until pliable and fragrant. Avoid burning by monitoring closely.
Assemble tacos: Distribute fish flakes evenly among tortillas. Top with crema first (3-4 tablespoons total per serving). Garnish with pickled onion and additional cilantro if using.
Notes
Use pickled or charred onions for different flavor profiles.
Cod or grouper can be used as a substitute for white fish.
Greek yogurt can replace mayonnaise for a lighter crema.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Sautéing & Plating
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg