Fish Tacos with Lime Crema

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients:

• 3 Tbsp greek yogurt
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lime juice
• zest of half a lime
• 1/4 tsp salt
• 1 Tbsp lime juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 lb white fish like cod, snapper, or catfish
• 8 small soft tortillas
• 1/2 cup shredded lettuce
• 1/4 cup chopped cilantro
• limes for serving

Steps:

1. Preheat oven to 425 F. In a small bowl, whisk together yogurt, mayonnaise, 1 tablespoon lime juice, half the zest of a lime, and 1/4 teaspoon of salt. Place in fridge.

 
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2. Cover filets of fish in 1 tablespoon of lime juice. Sprinkle with cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Place fish onto a greased piece of foil on a baking tray. Bake for 15 minutes.

 
3. Transfer baked fish to a plate and break into chunks with a fork.

 
4. Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.

 
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5. Place fish, lettuce, cilantro on tortillas, then drizzle lime crema on top with a spoon. Serve with lime wedges.

 

suz1230
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May 3, 20181 found this helpful

I absolutely adore fish taco's too! I've not made them like this, but yours here, with all of these wonderful ingredients, looks so yummy, I'm going to, and I can't wait.

They look so delicious I wish I had the ingredients right now to make them. :)

Thank you Attosa for your wonderful cooking recipes.

suz1230
Silver Feedback Medal for All Time! 451 Feedbacks

May 7, 20181 found this helpful

Oh yum, that sounds like the perfect side dish to go with these incredible fish tacos you've got here. I've never had corn like that, but I looked it up, and yep...I'll have to try that too. Thank you. :)

Barbara J. O.

January 23, 20220 found this helpful

what a nice way to make it low calorie, we usually grill ours for the flavor, but some times do the usual breading and frying for the comfort food from back in the 70s when my husband was diving in Mexico and getting fish tacos on the beach. I use sour cream instead of yogurt but all your ingredients are a good choice.