Dinner and tacos under 20 minutes? Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables. You can also substitute romaine in place of cabbage or add a cole slaw to pair with the spice and heat of the taco filling such as our Mango Jalapeno Slaw. For a full meal, serve tacos alongside Mexican Broiled Corn Salad and create a taco bar to let everyone assemble their own meal.

Fish Tacos with Lime-Cilantro Crema

Crema:

green onions

cilantro

mayonnaise

sour cream

lime rind

lime juice

salt

garlic clove,

Tacos:

cumin

coriander

½ teaspoon smoked paprika

red pepper

garlic powder

red snapper fillets

Cooking spray

(6-inch) corn tortillas

cabbage

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.


To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425&deg; for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.


Love it. My son who says he doesn't like fish really likes this recipe, and it's the only time my husband has ever sought out leftover fish from ANY recipe. My only modification: slather the cilantro crema onto the warmed tortilla and then add fish.

I have found that when viewing recipes on my phone I can save any recipe from any site to Cozi. I don't remember setting my phone (iphone) up to do this. I just discovered it; it's really great!

This would get no stars if I could. Not for the recipe itself, but for Cozi who does not allow us to save recipes. Bring back the old myrecipes!

I chopped a chipotle pepper and added it to the sauce. Wonderful!

Have made these a few times now.  Super easy.  We tend to use tilapia and I like to grill the fish instead of oven baking.  

Fantastic!  I used swordfish off the boat that day and added two drops of Pickapeppa Red to add to the smokieness (a new word!) of the overall experience.

We live in San Diego, and this taco recipe is authentic, healthy and delicious. Our side dishes include tortilla chips, black beans and fresh mango slices. My family loves it!

This was fantastic, but I did make a few adjustments. Used plain Greek yogurt instead of sour cream, and Mahi instead of snapper. The spice rub was very good, but the crema made the dish. I also put lime juice on the taco.

The Crema was better than anything I have had in a resteraunt.  I used fluke b/c my husband caught it fishing.  I omitted the smoked paprika because I don't like the flavor and used chili powder and regular paprika but I felt the fish could have used a little more salt and garlic.  Although, I probably had closer to 2 lbs of fish and I didn't increase the amount of the spice rub.  I will make it again.

 I added chopped red onions as well for a bit more flavor. I've baked and pan fried them and have enjoyed them both ways! For step by step photos and instructions, visit: http://www.icancookthat.org/2015/06/fish-tacos-and-how-to-use-a-fillet-knife.html  

Very flavorful crema and fish spices make this an awesome fish taco recipe. I did make extra sauce, and  thinned it a little with water.  I used Tilapia and fried the fish up in a skillet rather than baking, breaking it up as it cooked. Also added a fresh salsa, as the tacos need some color and heat. I could eat these every day.

I substituted swai instead of snapper and added the avocado mash from the CL Smoky Tilapia Fist Tacos.  The crema is awesome.  I love how tangy it was but still creamy and rich.  It bumped the tacos up a notch. I shared this with a coworker and she wants me to make them again next week and bring extra for her.

Love this dish!! I was lucky enough to have fresh red snapper that we caught on a recent fishing trip.  The lime-cilantro crema really makes the dish.  My only change was a light mayo versus fat-free.  So easy to make!! My teenage daughter made a face at the words "fish taco" but asked for seconds!  I plan to try this with fresh shrimp soon.  Definitely a repeat recipe!!

These were okay but not great.  I would not make them again.  I've had fish tacos before and loved them but this particular recipe seems to be missing something.

I have tried several different fish taco recipes and they always seemed like there was something missing....I made this for my family and they all loved it!! My husband, who refuses to eat fish, even said this was really good! I made a few minor changes to use what I had on hand: Greek yogurt for the sour cream; Mahi Mahi &amp; Halibut for the Red Snapper. I think the key to flavor on this recipe was the blend of spices and the lime juice. It was very light &amp; refreshing.  Definitely kid friendly &amp; recommended!!

These are the best fish taco's we've ever had.  We eat fish tacks all the time at various restaurants and always come back to this recipe.  We love the crema and the spice rub.  I make a big batch of the rub and keep it in a container.  I do put a generous amount on the fish, so we really taste the flavor.  I also add a little milk to the crema to thin it out as it tends to thicken as it sits.

Have made these so many times with dif kinds of fish; mahimahi, tilapia, any firm white fish.  Everyone loves them!

Just made these tonight and they were awesome!  The crema with the cabbage is fabulous!  Loved the smoked paprika in the fish rub too, nice touch!  Will definitely make these again!

Best fish tacos ever! And best recipe from Cooking Light.  Never need to eat out again for fish tacos!

So good! Made with cod. My husband who hates when I serve fish loved these.

GREAT fish tacos. Very fresh tasting. I think it's the crema together with the fish seasoning that makes it so good. One without the other wouldn't be as tasty.  Many comments say the fish is under seasoned. I can see why they say that, so I didn't put the salt in the seasoning mixture, I just seasoned the fish with S&amp;P like I would normally do (probably more salt than CL would suggest), then sprinkled on the seasoning. After the fish cooked I tossed it with lemon juice, because we're Greek and don't eat fish without lemon juice. I also liked mixing the cabbage with the crema before putting it on the tacos.

I made this for my family and again for friends who stopped by unexpectedly. It's quick (it was ready in about 15 minutes) and easy!  I used a bag of slaw and pre-mixed it with the crema, about 1 T of cumin, 1 T of diced pickled jalapeños (we like our tacos spicy) and some pico I already had on hand (tomatoes, red onions, cilantro and more lime). I received rave reviews both times. My boys said it's their favorite taco now and our friends said they're adding it to their menu every week!!

 My family LOVES this recipe - probably one of our favorites for "Mexican" night.  It's easy and delicious.  It was also featured on our monthly menu for February - http://www.plaidanddots.com/plaidandpolkadots/2014/01/february-menu.html.  So good! 

We were really disappointed with this recipe and, I guess, expecting more after all the great reviews. It was really bland! I think sauteing the fish in a tablespoon of olive oil would have improved the fish, The sauce was very thick and had no kick. We prefer the Spicy Fish Tacos with mango an guacamole much better (we do not deep fry the fish though...1 Tbl of Olive oil works great:-))

Fantastic, flavors pop in your mouth and this is one recipe where you really can't substitute ingredients other than the fish..fresh everything is a must. No time to purchase tortillas (we actually buy ours fresh made from a tortillaria) so fish was left as is and served over a bed of brown rice and some slaw on the side. We used whiting fillets which gave it a nice taste. Was able to put it all together in about 30 minutes. Husband loved it, next time he said I need to make more of the crema.

These were a big hit in my family! Both my teenagers immediately said this is a keeper.  I also used Tilapia.  I couldn't believe how easy it was!

This was great, and my husband raved.  Definitely a keeper.  We're not big cabbage eaters, so I substituted arugula (that's what I had on hand), and chopped up a tomato from our garden.  The cream was delicious.  I followed the recipe exactly for that and for the rub on the fish (tilapia).

Everyone loved these tacos in my family.  I will definitely make them again.  I used Haddock as the local fish market was out of red snapper and it was delicious.

We loved this recipe. I used tilapia instead. My kids had seconds!

This was a miss for me.  I've had much more flavorful fish tacos from CL.  Won't be making again

This is absolutely the quintessential fish taco recipe!  We were eating in 14 minutes!  The flavor was perfect!

I loved this recipe! I actually used Tilapia instead and it turned out great... I will try the red snapper next time. Doubled the sauce like so many recommended &amp; glad I did. Recommend giving this recipe a try!

I made this for dinner tonight and it was wonderful.  I had haddock defrosting for supper tonight and when I received this recipe in my email, I checked the ingredients and had them all.  I did add some home made fresh salsa and avacado.  I will definitely be making this again and again.

Love this recipe - it's my favorite for my husband's fresh Oregon Rockfish!  Adding a slice of guacamole to the top of each taco is my only suggestion - delish!

Delicious! My husband and I both absolutely love these! We used cod instead.

I thought the fish was bland but the sauce way makes up for it. It is delicious. You might want to double the sauce, though. Love the cabbage which makes it crunchy.  I like that the fish is baked...makes it easy &amp; not so messy.  I will definitely make again.

The spices on the fish are excellent and although the crema is good, it is better if you substitute avocado for the mayonnaise and sour cream. The tacos are tastier, if you dress the cabbage lightly with a lime vinaigrette. These are my go-to fish tacos!

These were AMAZING and so so easy!! My grocery store didn't have red snapper so I used tilapia instead and they turned out great!

I seem to disagree with most of the reviewers, I really did not like this. The seasoning on the fish was not good, and the crema tasted awful. It tasted so strongly of mayonnaise; I nearly vomited while eating it and again when I tried to dump the crema down the sink to get rid of it. My boyfriend had a higher opinion of the fish, but was not a fan of the crema, either.

Omg.......YUM!!! Easy to make and so delicious! Tastes like summer! Crema takes it over the top!

EXCELLENT!   My whole family enjoyed these, and it is a great change on preparing fish.

Best fish tacos I've had.  I did cook the fish a bit longer though (3 minutes) just to make sure it flaked nicely.  Other wise - absolutely perfect.

When we're at the beach, I use grouper.  Any white-flesh fish will do.  To make the corn tortillas hold up better, heat a heavy skillet pretty hot, add a tiny film of oil, and fry each tortilla until there are browned spots on each side.  They will be flexible and won't tear.  I also use full-fat mayo in the fabulous crema!  It's just as good with shredded lettuce and diced tomatoes as cabbage.  Serve with lime cilantro rice and any kind of beans.

Delicious! Best fish tacos and gluten free, too! Made with flounder, my only omission was green onions, didn't have them. Still, the crema was wonderful. I served with onion salsa, lettuce and a side of refried beans. We especially liked the sweet meat of the flounder with the smokiness of the paprika. Too many fish tacos are bland. These were anything but, and are company-worthy.

This is a great taco recipe. Red Snapper is managed in most gulf states, because of over fishing best to leave it off the menu and go for the tilapia.

My husband and I loved this!  Wonderful blending of favors.  Fresh Red Snapper wasn't available, so substituted Tilapia.  Expect the snapper would have more flavor - cant wait to try that next time!

Delicious recipe, I made a few modifications that I think improved it for my wife and my personal tastes.

First, I substituted the fish for Alaskan cod, which IMHO gets a bit flakier.
Second, I added red onion and half a jalapeno to the sauce for a little bit more bite and spice.
Finally, I recommend flour tortillas over the corn ones as they tend to fall apart.

It turned out great, and my wife loved it; she doesn't generally like fish tacos.  Great recipe!

Delicious!  Used tilapia but found the bake time to be the same.  Also added some diced tomatoes to the crunchy shredded cabbage.  Didn't think the cream sauce was bland at all.  If people like their food spicy, some extra red or cayenne pepper to the fish rub would help and also maybe some jalapenos to the cream sauce

Other than substituting tilapia for the snapper and cayenne for the red pepper flakes, I made this recipe as is and found it to be surprisingly bland.  I made the crema about an hour early so that the flavors could develop yet I had a hard time tasting either the scallion or the cilantro.  The fish by itself also lacked the punch I expected from the spices used.  Overall, not a hit.  I later added a little chipotle in adoboe to the left over sauce which helped quite a bit but I still will not make this again.

This was a huge hit with my family. I made this with 2 lbs. of Cod instead. It soaked up the juices perfectly. I didn't have all the spices, so I used McCormicks chipotle, sweet chicken rub-nice smoky, spicy flavor. To reduce the fat, I reduced the Mayo to 2 T. and no sour cream, but replaced them with 5 T. Fat Free Greek Yogurt (Fage). Tastes best with additional lime on top. I will definitely be making this again.

Wow! I used Swai fish and plain Greek yogurt. Other than that, followed recipe as-is and what a hit it was. Then I followed this recipe and made baked chicken wings(without the tacos) and used the Crema for the dipping sauce. Now my friends want my "secret" Mexican winger recipe. Awsome!

Yum yum yum!!!  This is a great recipe - the lime cilantro crema really makes the dish!  I used nonfat greek yogurt in place of the sour cream, and I used tilapia instead of red snapper.  Delicious!  I've made this at least 4 times and it's always great!

I am a huge fish taco fan. I always order it at restaurants throughout my area. I really wasn't expecting much with this recipe, and have never gave anything 5 stars, but here I am. I loved it so much, I wrote this review. I would feel very comfortable serving this for friends and family over the weekend. My thanks to the person who created it! Highly recommended.

Delicious and easy meal!! We followed it exactly and thought it was perfect.

The lime-cilantro sauce was delicious and the seasoning for the fish was quite tasty.  Didn't have red snapper - just used tilapia and it came out great.

Used shrimp. Super easy and so delicious! And healthy way to eat more cabbage.

I liked the flavor of the fish and crema sauce, but I always have issues with corn tortillas.  I think their flavor is way bland (maybe it was the brand I bought), and they always fall apart!  I want to keep trying though; I really like fish tacos and want to get good at making them at home.

Made this for the family last night and loved it. Also adapts well to the grill.

Delicious crema that goes with everything not only the fish tacos! I added serrano peppers just to spice it up a little bit and it was great. I will definitely make it again.

I'm reviewing only the Cilantro Lime Crema, which I made to serve with the Baja Fish Tacos (CL recipe).  I will echo what so many other reviewers have said about this sauce - it's outstanding!  Delicious, and we will definitely have it again.

Easy and delicious ! We used Halibut , rave reviews from all my friends. I didn't use the low fat or reduced fat mayo or sour cream. Yum !

Very good just as is.  Made once to recipe &amp; served with the recommended bean salad.  Last night we used halibut, with a side of refried black beans.  Rather than making the lime sour cream, we served with the mango salsa from CL's baja fish tacos.  Great.

Okay this is fantastic.  The crema is what makes it so special, my kids loved it.  Have made it many times!

Made these over the holidays for my family.  Everyone from toddlers to grandparents loved them.  The crema sauce is especially delicious.

We love this recipe.  Red snapper is nearly impossible to find here, so we use and white fish that flakes easily such as tilapia or cod.  The crema adds so much; it's a great combination with the cabbage.  Served with some seasoned black beans or rice - the perfect meal.

The crema is to die for.  I followed suggestions from other reviewers and doubled the sour cream and omitted the mayonnaise.  This made it a little tarter.  And I added the cabbage immediately and let the mixture sit in the fridge while I finished the tacos.  This is good enough to eat all by itself.

I LOVE these tacos and even my picky husband eats them.  I make extra because the leftovers reheat easily but do not taste 'fishy.'  I serve them on fiber rich whole wheat tacos (low in carbs, higher in protein) which I get at Whole Foods made by Maria and Ricardos Tortilla Factory.  Super delicious!

love this recipe! To make it easier, I use cajun spice on the fish rather than using all of the separate spices. Also, I use red cabbage and i have my husband throw flour tortillas on the grill.. The crema does not need to be messed with, it's perfect!

Recipe serves 4, but were so delicious my husband &amp; I ate  almost all of them.  I did substitute chipotle seasoning for the  ground red pepper &amp; used cod instead of snapper.  Will definitely be a regular on our table.

LOVE LOVE LOVE the sauce.  We've changed up the type of fish, tortillas, and prep of fish a million ways, and the sauce is amazing every time.  The spices on the fish are quite good, we liked it ok with red snapper (not our fav fish), but really like it on Talapia and Swai.

Amazing! Make double the sauce because it is soooo good. I used tilapia and it was delish. Quick and easy and my 18 month old son loved the fish. This will be a go-to quick meal.

Loved this!  I doubled the spice mixture, mixed with some olive oil and used half on shrimp and half on tilapia filets. Marinated them for 4 hours then grilled them.

I agree that the crema is really good, but apart from using up some fish (although I used whiting; might have been better with snapper), I'm not sure I'd make this again.  I did use the cabbage and the corn tortillas (which were good but flimsy), and served this with CL Citrus-Spiked Jicama and Carrot Slaw (July 2006) and some sauteed plantains.  I like the idea of fish tacos but will probably try another recipe and maybe flour tortillas next time.

hands down, best fish taco recipe. the crema is amazing! i am sensitive to garlic so i sub 1/2 tsp of garlic powder and it comes out fine. we use tilapia or any other white fish on sale at the store. we also add 1 tbsp of Monterrey jack to each taco. i toast the corn tortillas in a pan 15 seconds each side - helps with the sog.

AMAZING SAUCE....Read all comments.  Made 4 times the amount of sauce because I bought extra fish &amp; shrimp &amp; only change was added some jalapeno and it is PERFECT &amp; actually BETTER after setting overnight.   Will be making sauce often for all types of seafood with the only change being add jalapeno. Next time I will try using my hand held blender to speed up the chopping except for green onion &amp; maybe 1/2 of the cilantro.  Used corn &amp; flour tortillas and flour was much better.  NOTE:  Put cabbage on the bottom then fish &amp; sauce.  The fish seasoning was just ok.  The next day I grilled the remaining fish &amp; made shrimp brochette &amp; I added more spices to the fish &amp; it was much better.  Next time I will try other suggested seasoning (CL Bayou Catfish 2-04 or CL Baja Fish Tacos 12-02) or some fajita seasoning because the fish needs to have more of a kick.  I also added some chopped purple onion &amp; jalapeno to the cabbage &amp; it was PERFECT.  The sauce was amazing on the shrimp brochette.

This recipe is really delicious, especially the spice mix for the fish.  Used tilapia instead of snapper.  I prefer the fish crispy, like pan fried, so I moved the fish to the broiler for a couple minutes after baking to crisp it up.  I thought the sauce was too pungent according to the original recipe, but added approx. 3/4 c. extra sour cream and approx. 2 tsp. extra lime juice to taste and then thought it was really good.  Used sliced lettuce instead of cabbage, and served with chopped jalapenos for those who like a kick.

Yum! My husband love these! I only had shrimp so I used it. I did add some fresh cilantro and a chopped jalapeño to the mix that went on the shrimp. I added a few tablespoons of oil to make a paste to help it stick some. And a bit of lime juice left over from the crema also went into the spice paste.

I also sliced up some red onions and covered them with red wine vinegar to which I added a bit of sugar and salt. That sat about 30 minutes before we ate.

My husband put the shrimp, cabbage, crema and onions on flour tortillas while I put mine on steamed corn tortillas. 

All I can say is that this will be on our table frequently. A little of the crema goes a long way but it sure does add wonderful freshness to the tacos. Two thumbs up. This is a keeper.

My family and I loved these tacos.  Since Red Snapper is an overly fished fish, I chose to make them w/Mahi Mahi instead.  The Crema was fabulous.  I wouldn't change a thing.

This is outstanding!!  I didn't have cabbage as we really don't care for it so used fresh mixed greens instead.  I used frozen snapper fillets I had and it was fabulous!!!!!  The crema and the rub can't be improved on.  Thanks!  My sweetie said I could make them anytime!!

Fresh herbs and warm spices crank up the flavor in these 40-minute tacos.

fish tacos with lime-cilantro crema

Total: 15 minutes

Servings: 3

Cost: $15.35 /serving

Author : Lisa Bell

Ingredients

Instructions

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Total: 15 minutes

Servings: 3

Cost: $15.35 /serving

Author : Lisa Bell

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