Total Time
15 Mins
Yield
4 servings (serving size: 2 tacos)

Dinner and tacos under 20 minutes? Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables. You can also substitute romaine in place of cabbage or add a cole slaw to pair with the spice and heat of the taco filling such as our Mango Jalapeno Slaw. For a full meal, serve tacos alongside Mexican Broiled Corn Salad and create a taco bar to let everyone assemble their own meal.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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

Step 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.

Ratings & Reviews

ksutton99's Review

srlaugtug
August 06, 2014
These are the best fish taco's we've ever had. We eat fish tacks all the time at various restaurants and always come back to this recipe. We love the crema and the spice rub. I make a big batch of the rub and keep it in a container. I do put a generous amount on the fish, so we really taste the flavor. I also add a little milk to the crema to thin it out as it tends to thicken as it sits.

1Lucky7's Review

lschell
August 07, 2014
I have tried several different fish taco recipes and they always seemed like there was something missing....I made this for my family and they all loved it!! My husband, who refuses to eat fish, even said this was really good! I made a few minor changes to use what I had on hand: Greek yogurt for the sour cream; Mahi Mahi & Halibut for the Red Snapper. I think the key to flavor on this recipe was the blend of spices and the lime juice. It was very light & refreshing. Definitely kid friendly & recommended!!

"Seabehind's Review"

Aliciafarnham
July 02, 2017
I chopped a chipotle pepper and added it to the sauce. Wonderful!

Can't save recipe

mtbftc
March 14, 2018
This would get no stars if I could. Not for the recipe itself, but for Cozi who does not allow us to save recipes. Bring back the old myrecipes!

lschell's Review

cranichik
June 20, 2012
N/A

jilltownsend's Review

BraveNewGirl
March 21, 2010
Followed recipe as written, other than using cod instead of snapper. Very fresh tasting and flavorful. Quick and easy to prepare. Served with refried black beans.

sherrimarshall's Review

aidie24
December 26, 2011
We love this recipe. Red snapper is nearly impossible to find here, so we use and white fish that flakes easily such as tilapia or cod. The crema adds so much; it's a great combination with the cabbage. Served with some seasoned black beans or rice - the perfect meal.

plaidanddots's Review

megalo2011
February 21, 2014
My family LOVES this recipe - probably one of our favorites for "Mexican" night. It's easy and delicious. It was also featured on our monthly menu for February - http://www.plaidanddots.com/plaidandpolkadots/2014/01/february-menu.html. So good!

aidie24's Review

dibrastad
January 31, 2009
We used tilapia once and cod another and both were awesome! We're from the West coast and these are so much like home. The crema and cabbage really set the tone. Will make over and over! Thanks.

JessieSalem0423's Review

Wewabraswell
July 05, 2011
We love this in our house.