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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.
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!
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Ingredients for Fish Tacos with Lime Crema
(See the full recipe at the bottom of this post.)
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 use catfish and really like how it tastes.
Instructions for Making This Recipe
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.
Prepare 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.
Make 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.
Prepare 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.
Heat oil in large Dutch oven to 350°F. Cook fish a dozen pieces at a time for 4-6 minutes, until golden brown. Drain on paper towels and keep warm in 200°F oven. Repeat until all of the fish has cooked.
For best results, maintain a temperature of 350-375°F 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 Tip – Outdoor Burners
Do you own an Outdoor Propane Burner? If so, I recommend using it when preparing a large amount of fried foods. Not only will it hold a frying temperature better than a range top, it will keep your kitchen free for preparing the sides. Plus it will ward off extra heat in the kitchen, which is especially helpful in the summer months when temperatures climb into the triple digits! This would also be an excellent option for a Summer Shrimp Boil!
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Buy Now → Fry 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. Norpro makes a taco press for frying that I would like to try. If I end up purchasing this tool, I will be sure to report back here with comments on its usability.
Assemble 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.
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Fish Tacos with Lime Crema
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Slaw Topping
- 2 cups cabbage (shredded)
- 1/2 medium yellow and red peppers (slivered)
- 1 whole Roma tomato (slivered)
- 1 whole avocado (peeled and sliced)
- 1/3 cup fresh cilantro (optional)
Lime Crema
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon hot sauce
Fried Fish
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle dark beer
- 20 oz. frozen white fish (cut into 1/2″ chunks — (I like using fresh catfish))
- 8 cups Peanut Oil
- 1 package yellow or white corn tortillas (medium to large)
Instructions
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℉. (For best results, maintain a temperature of 350-375℉). Cook fish a dozen pieces at a time for 4-6 minutes, until golden brown. Drain on paper towels and keep warm in 200℉ 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.
Assemble 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.
