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The main dish, From around the world

Fish tacos with lime crema

Fish tacos with lime crema are battered, fried white fish served with crunchy cabbage, guacamole, and a tangy lime cream, for 6 people. They take 40 minutes of active work, cost €4.70 per person, and rate as an easy recipe. The sauce, slaw, and guacamole base can be made in the morning, leaving only the frying for right before serving, with a thick batter and hot oil as the keys to a crisp coating.

For a dinner that gets passed around the table, crispy fried fish with a lime crema, everyone builds their own taco.

Fish tacos with lime crema
For
6 people
Work
40 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach

The battered white fish turns crisp outside and tender inside, carried by smoked paprika and cumin. The lime marinated cabbage brings crunch, the mashed avocado adds richness, and the lime crema ties everything together with a tangy edge. This is a hands on dish, meant to be eaten with your fingers, where everyone builds their own taco exactly how they like it.

It makes the perfect spread for a relaxed dinner with friends, everything laid out on the table for people to help themselves. Warmer months suit it especially well, with fresh ingredients and a bit of a change from slow cooked dishes. We like this format because it turns dinner into a shared moment, without keeping the cook stuck at the stove all evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps
  4. When it's time to serve 2 steps, 11 min

Make the lime crema and marinated slaw in the morning, they hold up well in the fridge. Right before guests arrive, cut the fish, mix the batter, and mash the avocados for the guacamole. All that's left is frying the fish and warming the tortillas at serving time, so everyone can build their own taco at the table.

The ingredients

6 people

Fish counter

  • White fish fillets 800 g

Pantry

  • Corn tortillas 12
  • Flouroften in the pantry 100 g
  • Cornstarchoften in the pantry 50 g
  • Sparkling water 15 cl
  • Neutral oiloften in the pantry 20 cl
  • Smoked paprikaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • White cabbage 0.5
  • Avocados 3
  • Red onion 1
  • Limes 3
  • Cilantro 1 bunch

Dairy

  • Heavy cream 20 cl

Allergens Fish, Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the cream with the zest and juice of one lime, a bit of chopped cilantro, and salt, then keep the sauce chilled.

    Make the sauce in the morning, it gets more flavorful and thickens as it sits.

  2. Thinly slice the cabbage and red onion, then toss with the juice of one lime and a pinch of salt.

    The salt and lime soften the cabbage just enough, it turns out crisp and tangy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the fish into strips, season with paprika, cumin, and salt, then make the batter with the flour, cornstarch, and sparkling water.

    Keep the batter as thick as cream, it should coat the fish without running off.

  2. Mash the avocados with the last lime, salt, and cilantro.

    Keep the pit in the guacamole until serving time, it slows down browning.

When it's time to serveThe final touches, right in front of your guests.

  1. Fry the fish strips in hot oil until golden, then drain on paper towels. 8 min

    The oil should sizzle around a bit of batter dropped in, otherwise the coating soaks up too much oil.

  2. Warm the tortillas dry in a skillet, then set them on the table with the fish, cabbage, guacamole, and lime crema. 3 min

    Wrap the tortillas in a kitchen towel, they stay soft throughout the meal.

Our tips to get it right

  • Pick a firm white fish, like cod or pollock, so it holds together during frying instead of falling apart inside the tortillas.
  • Drain the fried strips well on paper towels before setting them on the table, otherwise the coating softens fast once it meets any moisture.
  • Always warm up more tortillas than you think you need, they heat up in seconds and people always go back for seconds.

The variations

  • Swap the white fish for peeled shrimp, they cook even faster in the pan or fryer.
  • For a vegetarian version, replace the fish with cauliflower florets coated in the same batter and fried the same way.
  • For kids, skip the smoked paprika and serve the plain battered fish with just guacamole, milder than the full version.

What to serve it with

  • Mexican rice or black beans as a starter
  • Corn chips with fresh tomato salsa
  • Cold limeade or a light beer

Storage

Fried fish is best eaten the same day, it loses its crispness in the fridge. The lime crema and marinated slaw keep for 2 days in the fridge in a sealed container, guacamole doesn't hold up as well and browns quickly, so it's better made right before serving.

Questions about this recipe

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well and are often easier to fold. They change the flavor slightly and remove the gluten free aspect of the dish, so keep that in mind if any guests need to avoid gluten.

How do I keep the batter from falling off the fish?

Pat the fish dry before coating it, since moisture keeps the batter from sticking. Dip each strip right before dropping it into the hot oil, without letting it sit.

Can I bake the fish instead of frying it?

Yes, place the battered strips on a rack at 220 degrees for about 12 minutes, flipping halfway through. The coating will be less crisp than fried, but the dish still turns out well.

How many tortillas should I plan per person?

Count on 2 tortillas per person for a full meal, which matches the 12 tortillas in this recipe for 6 guests. If you're serving a starter beforehand, one tortilla per person may be enough.

Can fish tacos with lime crema be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make fish tacos with lime crema?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in fish tacos with lime crema?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does fish tacos with lime crema cost?

About €4.70 per person, that's €28.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Chicken quesadillas The appetizer

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  • 30 min of work
  • Prepared the same day
  • Easy, €1.90 per person

330 kcalcalculated by Kiloach

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