Description
Enjoy a quick and fresh Baja-style fish taco dinner in just 15 minutes. These tacos feature flaky white fish and a zesty lime crema, perfect for a weeknight meal.
Ingredients
Scale
- 1 pound white fish fillets (like cod, tilapia, or snapper)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- Optional toppings: shredded cabbage, salsa, avocado slices
Instructions
- Pat the fish dry and cut into bite-sized pieces.
- In a bowl, toss the fish with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add the seasoned fish and cook for 2-3 minutes per side, until cooked through and flaky.
- While the fish cooks, warm the corn tortillas according to package directions.
- In a small bowl, whisk together the sour cream and lime juice to make the crema. Stir in cilantro.
- Assemble the tacos by filling each tortilla with cooked fish.
- Drizzle with lime crema and add your favorite toppings.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the fish seasoning.
- If you don’t have corn tortillas, flour tortillas work well too.
- Feel free to experiment with different types of white fish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: Approximately 350-400 (will vary based on toppings)
- Sugar: 2-4g
- Sodium: 300-500mg
- Fat: 15-20g
- Saturated Fat: 5-7g
- Unsaturated Fat: 10-13g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 3-5g
- Protein: 25-30g
- Cholesterol: 50-70mg