Fish Tacos with Lime-Cilantro Crema

Last night hubby and I enjoyed these amazing fish tacos prepared by our daughter Katy. She had been craving these tacos so I put them on the menu this week. We had these once before and they were every bit as good as we had remembered. What makes them extra special is the zesty crema topping. It is full of flavor with cilantro, green onions and lime juice combined with mayo and sour cream, making a perfect creamy topping for the slightly spicy fish.  We used tilapia but any white fish would be fine. We had plenty of fish left over for more tacos today. With my notes from making these before we knew to double the crema so there would be enough for the leftovers.

Fish Tacos with Lime-Cilantro Crema

Lime Cilantro Crema:

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


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets, tilapia or shrimp
  • Cooking spray
  • 8 (6-inch) corn tortillas (Mission extra thin)
  • 2 cups shredded cabbage or romaine

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside. (Double it!)

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 or romaine and 1 tablespoon crema.

Yield:  4 servings (serving size: 2 tacos)

CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); IRON 3.5mg; CHOLESTEROL 70mg; CALCIUM 233mg; CARBOHYDRATE 40.1g; SODIUM 857mg; PROTEIN 40.3g;FIBER 5.5g

Old WWPs 8 / New WWPP 9

Tami’s notes: double the crema, we get 12 tacos from this, use Mission extra thin tortillas, adjust your WWPs accordingly as they will be lower depending on how much fish you use in each taco. Serve with refried beans, fresh tomatoes and avocado slices.

Adapted from Cooking Light, DECEMBER 2006

What are your favorite tacos?

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  1. Lisa says:

    Thanks for stopping by my blog. It’s so exciting to hear of other mom’s who are doing things for themselves. My boys are 17 and 13. They are still young enough to need me around, but old enough that I can take sometime for myself…

    Those fish tacos look delicious. I’m going to have to try that 🙂

    1. Tami says:

      Lisa I liked your blog and thought your posts were very thougthful. I am glad that you are finding time for you, it isn’t easy when you have two teenagers at home.

      If you try the tacos stop back by and give a review.

      Thanks for visiting my blog.

  2. emily @ www.helpemilylose.blogspot.com says:

    Ok, Tami, these look yummy. I am a big fan of tacos, but I haven’t had fish ones because I don’t care for fish. My husband loves fish though. Maybe I could start trying to like fish by making fish tacos.

    Does tilapia taste fishy? I live in Vegas, so it won’t be fresh. Should I buy frozen fish? help!

    1. Tami says:

      Hi Emily! Tilapia is a very mild fish, not a strong fishy taste at all. I buy it frozen at Costco or Sam’s Club. It is so good in tacos as it takes on all the flavor of the cilantro and the toppings that you put on itwith just a mild fish falvor. M-M-M good! It is so low calorie and filling making it great for a weight loss program.

  3. Sherrie says:

    Thanks for sharing this delicious-looking recipe! My husband also likes fish tacos, but I’ve never tried them. These look wonderful; I love lime & cilantro with fish. Since I have given up meat for Lent, I am trying lots of new fish recipes this season. Can’t wait to make for dinner tonight!

    1. Tami says:

      Hi Sherrie!

      These are the best fish tacos, hope you like them as much as we do.

      Thanks for visiting my blog!

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