Low Calorie Main Dish Seafood & Fish

Fish Tacos with Lime-Cilantro Crema

September 10, 2012

I’m a big fan of fish tacos. There used to be a restaurant in Nashville that had THE BEST ones, but they closed years ago, so I’m always on a quest to find fish tacos as good as those. I couldn’t wait to see how these Fish Tacos with Lime-Cilantro Crema would stack up. I was pretty much sold on them from the word “crema.”

Fish Tacos with Lime-Cilantro Crema by So, How's It Taste? www.leah-claire.com

So, how’s it taste?

They didn’t top my beloved fish tacos, but I would rate them a pretty close second. Anything with sour cream has my instant attention. The sauce brings so much to the dish. It starts with a base of sour cream and mayo, then add green onions, cilantro, lime, and garlic. It gets better the longer its together. Next is the fish. I love tilapia because it can take on any flavor you want. Cumin, coriander, smoked paprika, cayenne, and garlic powder. That is a winning combination for this dish! It’s smoky and spicy, so the crema on top pairs with it beautifully. These tacos would have been even better had I remembered the cabbage! Something about that crunch with the tender fish is just magic. I was too lazy to run back to the store, so I ate mine with lettuce I had on hand. Still pretty tasty, but I missed the crunch. My only gripe is the corn tortillas. I’m not a fan, but went with them because they are lower in calorie than flour tortillas. They broke apart while I was eating my taco and made for one messy dinner. I ended up eating the rest like a tostada with a fork. Next time I’ll splurge on the flour tortillas so they stay together, but to each his own!

Fish Tacos with Lime-Cilantro Crema

Cooking Light, December 2006
makes 4 servings
per serving: 394 calories, 6.3g fat, 40.1g carbs, 5.5g fiber, 40.3g protein


1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp. fat-free mayonnaise
3 tbsp. reduced-fat sour cream
1 tsp. grated lime rind
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced

1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. red snapper fillets (I used tilapia)
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


1. Preheat oven to 425°.

2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

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  • Lyssa September 12, 2012 at 4:27 pm

    Leah, I like you far prefer flour to corn tortillas. Oddly enough, Soy Bistro in brentwood has fantastic fish tacos. I don’t think they are on the menu, but they are divine.
    Also, Vivek and Morgan Levy and I are addicted to the fish burrito at Baja Burrito. We’ll have to take you some time 🙂

    • Leah September 13, 2012 at 10:35 am

      Ooo, thanks for the tips! I’ll have to check out the fish tacos at Soy Bistro. I have never been to Baja Burrito. You definitely have to take me!

  • The Food Hound October 2, 2012 at 9:06 pm

    Saw you on FoodBuzz Top 9, congrats!! This used to be my go-to fish taco recipe… but I’ve been tinkering based on other recipes I’ve found, and I’m coming up with the perfect hybrid 🙂 Definitely keeping the crema, though- it’s the best part! I’m in Knoxville, so we’re practically neighbors!!

    • Leah October 3, 2012 at 8:47 am

      Thank you & nice to meet a fellow Tennessean! I had no idea I was in the top 9! Yeah, definitely keep the crema…I could eat that by the spoonful!

  • Stephany July 29, 2015 at 7:05 pm

    Hi Leah,

    I made these today and I have to say I was pleasantly surprised. I didn’t think they were going to be anything super, but they really were! So easy, fresh, lots of flavor. My whole family loved them! We used both flour and corn tortillas. Both are great. I bought the “super soft” corn tortillas and they held up great. Thank you for sharing. This one I’m keeping!

    • Leah Short July 29, 2015 at 7:09 pm

      So happy you enjoyed them! I’ll have to try those super soft corn tortillas!

  • RainDrop August 7, 2015 at 6:57 am

    Hi Leah, thank you for the recipe – it’s a real keeper. We really loved them, your taco spice is super tasty 🙂

    • Leah Short August 7, 2015 at 7:06 pm

      You’re so welcome & happy you enjoyed it!