Tacos have got to be one my favourite Mexican dishes. My favourite taco of all time is the fish taco. There is something incredible that happens when lime and cilantro come together with a white, flakey filet that creates a mouthful of tangy and exquisite flavour. I want everyone to be able to experience this, so today I am sharing my delicious and easy fish tacos with cabbage slaw and lime crema.
This fresh, delicious, and baked (not fried) version of fish tacos is my go-to summer recipe when I can’t think of anything else to make. They are the perfect item for lunch, dinner, a snack, game day… basically for any time of day or any occasion that your heart desires! They are my go-to not only because they taste amazing but also because they take only 25 minutes to come together. Yup, 25 minutes, and that includes time for marinating.
There are three parts to this recipe: the fish, the slaw and the crema. One cannot exist without the other. Each part complements the other to a T. Although, don’t get me wrong, this recipe is versatile to an extent. You can vary the ingredients with items that are consistent with the flavours in this recipe. For instance, you could easily add some cucumbers and carrots to the slaw. You can even add mangos or a pineapple salsa.
As for the fish, I used cod filets but you can use any white fish (try snapper, tilapia, sole, or halibut). You could also make this with shrimp. And if you are earning to use your barbecue one more time before summer comes to an end, you can grill the fish instead of baking it in the oven. Just grill each side for about 3 minutes. Whichever method that you choose to cook the fish, make sure you do not overcook it, unless of course, you intentionally want your fish to be dry.