Chili Lime Crema Fish Tacos

Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Chili Lime Crema Fish Tacos

Fish tacos are a beloved dish that combines the fresh flavors of the sea with vibrant, zesty toppings. Our recipe for Chile Lime Crema Fish Tacos is a delightful twist on this classic, bringing together traditional ingredients with flavorful, modern updates.

At the heart of any great fish taco is the fish itself. Traditional fish tacos often use white fish like cod, mahi, tilapia, or striped bass, which are mild in flavor and flaky in texture. For the Chile Lime Crema Fish Tacos, you can use any of these fish varieties to ensure a delicious outcome.

The marinade for these fish tacos is where the magic begins. In this recipe, we start with garlic powder and add chili powder, cumin and smoked paprika for a smoky, spicy depth. This combination enhances the fish's natural flavors and will have everyone eagerly awaiting their meal.

One of the standout features of this recipe is the Sir Kensington’s Chile Lime Crema Everything Sauce. It's a perfect balance of creamy, tangy, and spicy, making it an ideal topping for the fish tacos. The crema not only adds flavor but also helps to keep the tacos moist and delicious.

When it comes to assembling the tacos, traditional accompaniments include shredded cabbage, fresh cilantro, and a squeeze of lime. These ingredients add crunch, freshness, and a burst of citrus that complements the fish and crema perfectly. For an extra layer of flavor, you can also add sliced avocado, pickled red onions, or a sprinkle of cotija cheese.

Fish tacos with lime crema are versatile and can be customized to suit your taste. Pair your chili lime fish tacos with a side of Mexican rice, black beans, or a refreshing cucumber salad for a complete meal that's sure to impress.

Ingredients:

1-2 pounds white fish (cod, mahi-mahi, tilapia, striped bass)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon chipotle powder
¼ teaspoon smoked paprika
Salt and pepper, to taste
2-4 tablespoons olive oil
8 small flour tortillas
Purple cabbage, shredded
Radish, thinly sliced
Jalapeño, thinly sliced
Lime juice
Fresh Cilantro
Sir Kensington’s Chile Lime Crema Everything Sauce

Instructions:

Using paper towels, pat fish until dry.
In a small bowl, mix together cumin, chili powder, garlic powder, chipotle powder, smoked paprika, salt, and pepper. Season fish liberally with spice mixture.
Heat olive oil in a large pan over medium high heat. Once oil is hot, add fish and let cook, undisturbed until well browned, approximately 3-5 minutes. Flip and repeat, letting fish cook until desired doneness.
Transfer fish to a paper towel lined sheet pan to rest for at least 5 minutes before serving.
Working in batches, char both sides of flour tortillas over the grates of a stove top gas burner, using tongs to flip the tortillas. Alternatively, heat a dry, small pan over medium heat and toast tortillas for about 30 seconds per side.
To build your tacos, start with the fish and top with cabbage, radishes, jalapeños, lime juice, cilantro, and Sir Kensington’s Chile Lime Crema Everything Sauce.