Fish Tacos with Pico de Gallo, Cabbage and Lime Crema

by Koko on September 27, 2011 · 2 comments

in Cooking, Fish, Main Course, Recipe

These fish tacos look like they are complicated (lime crema?!), but they really are not (lime creama = sour cream + lime). They are easy to prepare with a quick marinade and then thrown onto a griddle/grill pan (a great investment for any kitchen).

There are two highlights of this dish. The first is the pico de gallo. Since it is made with grape tomatoes instead of normal Roma tomatoes, there is a sweetness to it which really pairs well with fish. The second highlight is the lime crema. For some reason adding the acid to the sour cream makes a huge difference. Instead of the usual small scoop, I layered a couple of large spoonfuls onto each taco. So delicious.

I think the best thing about this recipe is that it is really versatile, you can use different types of fish and play around with your spices. The recipes for the toppings are great to have on hand for entertaining. I would put them on nachos, set them out with some chips or put them on top of a quesadilla.

Fish Tacos with Pico de Gallo, Cabbage and Lime Crema

These tacos are surprisingly easy to make with everyday ingredients (nothing too crazy). They are great for a big family dinner since everyone creates their own tacos. 

Serves 4

Prep Time: 45 minutes (30 is for marinating)

Cook Time: 10 minutes


For the salted cabbage:

  • 1/2 small green cabbage, sliced thinly
  • juice from 1/2 of a lime
  • pinch of sea salt

For the Pico de Gallo

  • 1 pint grape tomatoes, quartered or halved
  • 1/2 small red onion, peeled and very finely diced
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon sea salt
  • juice from 1/2 lime
  • minced jalapeno (optional – if you want some heat)

For the Lime Crema

  • 1 cup sour cream or Greek yogurt
  • juice from 1/2 lime
  • zest from 1 lime
  • 1/4 teaspoon sea salt
  • dash of tabasco

For the Fish Tacos

  • 1 tablespoon canola oil
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped yellow onion
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon fresh ground pepper
  • 1 1/2 pounds white fish fillets (cod, pollock or haddock) or ahi tuna, cut into finger sized pieces

For serving:

  • corn tortillas (we allotted two per person)
  • 1/2 avocado, sliced


For the salted cabbage:

  1. Combine ingredients in a large bowl. Make sure cabbage is well coated by lime juice and salt. Let sit for 20 minutes.

For the Pico de Gallo:

  1. Combine the tomatoes, onion and cilantro in a bowl. Add salt and lime juice and set aside.

For the Lime Crema:

  1. Combine ingredients in a small bowl and keep in fridge until ready to serve.

For the Fish Tacos:

  1. Combine all of your ingredients in a large ziploc bag to marinate. Let sit for at least 10 minutes (ideally 30-40).
  2. When ready to cook, heat up a griddle or grill pan until hot. Lightly spray griddle with Pam or other nonstick spray. Lower heat to medium and layer your fish across the griddle. Cook for 2 to 3 minutes per side until just cooked through.

For serving:

  1. Layer all the components (salted cabbage, pico, de gallo, lime crema, fish, tortillas and sliced avocado) together on the center of the table, family style, letting everyone assemble their own tacos.

Loosely adapted from My Father’s Daughter

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