Healthy Fish Tacos with Cilantro Lime Crema
The flaky white fish in these corn tortillas is soaked in the flavors of smoked paprika and cumin. I love the addition of cilantro lime crema for the way it cools down the heat of cayenne pepper. Cabbage adds crunch and color.
Servings: 8 servings
Calories: 153kcal
Ingredients
Cilantro Lime Crema:
- ½ cup 2% greek yogurt
- 1 teaspoon grated lime zest
- 1 teaspoon fresh lime juice
- 2 garlic cloves minced
- 1/4 teaspoon smoked paprika
- ¼ teaspoon salt
- 2 tablespoons finely chopped cilantro
Fish:
- ¼ cup fresh lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 3 garlic cloves finely chopped
- ½ teaspoon salt
- 1 pound white fish cod, flounder, halibut, tilapia
- 2 teaspoons extra-virgin olive oil
- Remaining Ingredients:
- 8 small white corn tortillas
- 1 cup pico de gallo
- 1 cup finely shredded red cabbage
- 5 g fresh cilantro chopped, for serving
Instructions
- Stir all crema ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.
- Whisk lime juice, paprika, cumin, cayenne, garlic, and salt. Place fish in a shallow bowl and pour the lime spice sauce evenly over the top, flipping the fish to be sure all sides are coated. Let the fish marinate for 20 minutes in the refrigerator.
- Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Place the fish and the sauce into the pan and allow to cook for 3 minutes undisturbed. Flip and cook an additional 3 minutes. Remove the pan from heat and without removing the fish from the pan, flake it with a fork.
- Serve the fish in the corn tortillas with pico de gallo, cabbage, crema, and fresh cilantro.
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 468mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 11.1mg | Calcium: 54mg | Iron: 1mg