Fish Tacos With Lime-Cilantro Cream

READY IN: 25mins
Recipe by sunriselilly

A delightful fun twist on tacos that are sure to make your mouth water

Top Review by Paris D

SO delicious!! We used tilapia because we couldn't find any snapper. We also added a small jalapeno (minced) to the sauce. We're going to have to triple the recipe next time! ;-) Made for PAC Fall 2012.

Ingredients Nutrition


  1. Preheat oven to 425°.
  2. To prepare cream, 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. 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 cream.
  4. Note: If you notice your fish is too watery when you cook it try cooking it on a broiler sprayed with cooking spray to help drain the juices, or cover a cookie sheet with aluminum foil and spray with cooking spray, take a knife and slice into foil and put on top of a cookie sheet to help the juices drain.

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