Savor crispy fish tacos topped with zesty lime crema Enjoy a burst of flavor in every bite Perfect for your next meal or gathering

Scale

1 pound white fish fillets (like tilapia or cod)

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper

2 tablespoons olive oil

8 small corn tortillas

1 cup green cabbage, shredded

1 avocado, sliced

Fresh cilantro, chopped

1/2 cup sour cream

1 tablespoon lime juice

Zest of 1 lime

1 clove garlic, minced

Optional Additions: Jalapeños, mango salsa, radish slices

Special Garnishes: Extra lime wedges, microgreens

Cook Mode Prevent your screen from going dark

Pat the fish dry with a paper towel, then season both sides with chili powder, cumin, salt, and pepper.

Heat a large skillet over medium-high heat and add the olive oil. When it’s nice and hot, add the fish fillets carefully.

Cook the fish for about 3-4 minutes on each side, or until it’s golden brown and flakes easily with a fork.

In a small bowl, mix together sour cream, lime juice, lime zest, minced garlic, and a pinch of salt for the lime crema.

Once the fish is cooked, remove it from the skillet and let it rest for a minute.

Warm the corn tortillas in the same skillet for about 20 seconds on each side.

Assemble the tacos: Start with a tortilla, add a piece of fish, top with shredded cabbage, avocado slices, and a generous drizzle of lime crema.

Garnish with chopped cilantro and any extra toppings you desire. Enjoy!