Quick Fish Tacos with Lime Crema
A fresh and healthy weeknight dinner that comes together in under 30 minutes. The combination of spiced fish, crunchy slaw, and zesty lime crema is a guaranteed winner.
Ingredients
- For the Fish: For the Fish:
- 500g firm white fish fillets (like cod or haddock), cut into chunks
- 1 tbsp olive oil 1 tbsp | olive oil
- 1 tsp smoked paprika 1 tsp | smoked paprika
- 1/2 tsp ground cumin 1/2 tsp | ground cumin
- 1/2 tsp garlic powder 1/2 tsp | garlic powder
- Salt and pepper
- For the Lime Crema: For the Lime Crema:
- 150g sour cream or Greek yoghurt 150g | sour cream or Greek yoghurt
- 1 lime zest and juice
- 1 tbsp chopped fresh coriander (optional)
- For the Slaw & Assembly: For the Slaw & Assembly:
- 1/4 red cabbage finely shredded
- 1 large carrot grated
- 8 small gluten-free corn tortillas 8 | small gluten-free corn tortillas
- Fresh coriander, sliced red chilli, and lime wedges (to serve)
Instructions
- Make the lime crema: In a small bowl, mix together the sour cream (or yoghurt), the zest and juice of one lime, and the optional chopped coriander. Season with a pinch of salt and set aside
- Prepare the slaw: In a medium bowl, toss together the shredded red cabbage and grated carrot. You can dress it with a squeeze of lime juice if you like
- Prepare the fish: Pat the fish chunks dry with paper towel. In a bowl, toss the fish with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated
- Cook the fish: Heat a large non-stick frying pan over a medium-high heat. Add the fish in a single layer (cook in batches if necessary) and cook for 2-3 minutes per side, until opaque and cooked through. Be gentle when flipping to keep the chunks intact
- Warm the tortillas: While the fish is cooking, warm the corn tortillas according to the package directions. You can do this in a dry frying pan, in the microwave, or directly over a gas flame for a few seconds for a little char
- Assemble the tacos: To each warm tortilla, add a bed of the crunchy slaw, top with a few chunks of the cooked fish, and drizzle generously with the lime crema
- Garnish with extra coriander, sliced red chilli, and serve immediately with extra lime wedges on the side
Notes
Corn tortillas are naturally gluten-free, but always double-check the packaging for any 'may contain' warnings if you are highly sensitive. For a bit of extra flavour, add a pinch of chilli powder to the fish spice mix.
Equipment Needed
- Large Non-Stick Frying Pan
- Mixing Bowls
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