Fish Tacos with Lime Crema
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Here’s a recipe I tried after tasting my first Fish Tacos with Lime Crema at Kip’s Grill in Creede, Colorado. Small pieces of tender fried fish tucked inside a fried corn tortilla with fresh slaw and avocado and topped with delicious lime crema. Yum!
Now, mind you, before I tasted them at Kip’s Grill, I had always turned up my nose at the idea of a fish taco. Who puts fish on their tacos? That’s just gross. I come from Kansas. We use beef.
(Post modified with new photos on 5/19/22.)
Fish Tacos with Lime Crema are Wonderful
I was shocked and amazed at how wonderful they were! My husband and daughters–also from Kansas, were too wary and wise (aka skeptical) to even try them. Unlike myself. They watched in wonder as I took my first bite. Ate my first taco. They shook their heads when I asked if they’d like to try a bite. “Oh no,” they said and wrinkled their noses.
Okay, but you don’t know what you’re missing!
When we returned home, it didn’t take long for me to replicate what I remembered tasting. I collected the ingredients and gave my first go at frying my own taco shells. It’s much easier than it seems.
Then I served my family. They took their first bite, hesitant and wary. And then their eyes lit up with glee. How wonderful! How delightful! Pass the fish so I can make another one!
Ingredients Needed to Make Fish Tacos
- cabbage, shredded
- medium yellow and red peppers, slivered
- Roma tomato
- whole avocado
- sour cream
- freshly squeezed lime juice
- hot sauce
- all-purpose flour
- seasoned salt
- freshly ground black pepper
- dark beer
- frozen white fish cut into 1/2″ chunks (I like using fresh catfish)
- peanut oil
- yellow or white corn tortillas (medium to large)
Instructions for Making Fish Tacos with Lime Crema
When making this recipe, I encourage you to gather all your ingredients and prepare as much of it as possible ahead of time. Prepare your slaw ingredients and the Lime Crema and place covered in the fridge until you’re ready to use.
Preparing the Slaw
On a cutting board, slice or chop the cabbage, bell peppers, Roma tomato, and the avocado. Place in a bowl. Cover and refrigerate until ready to use.
Making the Lime Crema
In a small bowl mix together the sour cream, mayonnaise, freshly squeezed lime juice, and hot sauce. Cover and refrigerate until ready to use.
Preparing the Fish
In a medium bowl, combine the all-flour, seasoned salt, and freshly ground black pepper. Add the dark beer and mix with wire whisk until combined. Add chunks of fish to batter, coating each piece well.
What Type of Fish are Best for Tacos? My oldest son-in-law suggests mahi mahi. Online recipes recommend any tender white fish, such as halibut, tilapia, snapper, cod, or bass. My husband’s uncle happens to give us fish that he catches here in southeast Kansas, and I have a lot of it in our freezer. So, I used catfish. And I really liked how it taste.
Heat oil in large Dutch oven to 350 degrees. Cook fish a dozen pieces at a time for 4-6 minutes, until golden brown. Drain on paper towels and keep warm in 200 degree oven. Repeat until all of the fish has cooked.
For best results, maintain a temperature of 350-375 degrees for the hot oil. The fish will become soggy with oil at lower temperatures or will cook too quickly if too hot. Peanut oil does well with high-heat frying.
Frying the Tortillas
To prepare the tortilla, fold a corn tortilla in half and clasp with metal tongs or use a Taco Press if you have one. Dip the tortilla in hot oil and cook for 1-2 minutes until lightly golden brown. Drain on paper towels and repeat. The tortillas should be soft enough to ply open with a fork as they cool.
My first attempts at making shells were done using long-handled tongs. With a little bit of practice, this task becomes easier. However, I recently discovered a Taco Press, which is pretty amazing, although it does require a bit of practice to figure out how best to use it. If you have an extra $10 lying around, it’s worth buying to make homemade shells.
Assembling the Tacos
When assembling your tacos, start by filling the bottom with chunks of fried fish. Then add to that the slivers of slaw, topping it with the lime crema. Please don’t forget or ignore the cream sauce. It’s delightful.
With all of these toppings, you’re going to have your hands full. My husband adds cheese and salsa, but honestly, I don’t think those are necessary. You have enough wonderful flavors with the slaw and cream that your mouth is going to be in heaven.
This recipe will serve 4-6 people.
I hope you’ll enjoy Fish Tacos as much as we do. It’s now a frequent request at our house in the summer. With an Ice Cold Margarita. Yes, please.
Fish Tacos with Lime Crema
- 2 cups cabbage shredded
- 1/2 medium yellow and red peppers slivered
- 1 whole Roma tomato slivered
- 1 whole avocado peeled and sliced
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon hot sauce
Prepare the Slaw
- On a cutting board, slice or chop cabbage, bell peppers, tomato, and avocado. Place in a bowl. Cover and refrigerate until ready to use.
Make the Lime Crema
- In a small bowl mix together sour cream, mayonnaise, lemon juice, and hot sauce. Cover and refrigerate until ready to use.
Prepare the Fish for Frying
- In a medium bowl, combine the all-purpose flour, seasoned salt, and freshly ground black pepper. Add dark beer and mix with wire whisk until combined.
- Add chunks of fish to the batter, coating each piece well.
- Heat oil in large Dutch oven to 350 degrees. (For best results, maintain a temperature of 350-375 degrees). Cook fish a dozen pieces at a time for 4-6 minutes, until golden brown. Drain on paper towels and keep warm in 200 degree oven. Repeat until all of the fish has cooked.
Prepare the Corn Tortillas
- Fold corn tortillas in half and clasp with metal tongs or use a Taco Press if you have one. Dip each tortilla in hot oil and cook for 1-2 minutes until lightly golden brown. Drain on paper towels and repeat. The tortillas should be soft enough to ply open with a fork as they cool.
Assembling the Tacos
- Fill fried corn tortillas with 4-6 pieces of fish, then top with slaw and lime crema. Serve with salsa and shredded cheese, if desired. Serves 4-6.