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5.0 from 3 votes

Fish Tacos with Lime Salsa

Fish Tacos are a classic Mexican dish that has made their way to Southern California. This version uses grilled fish and a lime salsa for a bright combo!Yield: 8 tacos

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 people
Course: Dinner
Cuisine: Mexican

Ingredients

For the Lime Crema
  • ½ c sour cream (or Greek yogurt)
  • 1 Tbsp lime juice
For the Fresh Lime Salsa (or Pico De Gallo)
  • 2 large tomatoes, diced
  • ½ tsp salt
  • ½ c red onion, diced
  • 1 jalapeño, seeds removed and diced
  • 2 Tbsp fresh cilantro, chopped
  • 1 lime, juiced (roughly 3 Tbsp juice)
For the Fish
  • 1 tsp cumin
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 lb White fish fillets (halibut, grouper, cod), ½-¾ inch thick, skinned
For the Tacos
  • 8 (6 inch) corn tortillas
  • 1 ½ c cabbage, shredded

Instructions

For the Lime Crema
    Cup of Yum
  1. Mix ingredients together in a small bowl. Refrigerate for 10 minutes or until ready to use. (Can be made a day ahead of time.)
For the Salsa
  1. Toss the diced tomatoes with salt. Set in a fine strainer over a bowl and let drain for 15 minutes.
  2. Place the drained tomatoes into a bowl and add the remaining salsa ingredients. Mix to combine. (Can be made up to 3 days ahead of time)
For the Fish
  1. Mix the seasonings together in a bowl. Rub the seasoning all over the fish. Let stand 10 minutes.
  2. Heat a little oil in a medium, non-stick skillet or griddle. Add the fish and cook, uncovered over medium-low heat until firm and flaky, 7-10 minutes.
Serve the Tacos
  1. Layer a corn tortilla with shredded cabbage, grilled fish, lime salsa, and crema.

Notes

  • This recipe from 2013 was updated in April 2017. We made the fish tacos even more authentic and tasty! Enjoy!