Fish Tacos with Lime Crema & Cabbage Slaw | Dorothy Lane Market

Fish Tacos with Lime Crema & Cabbage Slaw

PREP TIME 10 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters


  • 2 lbs snapper fillets
  • 1 envelope fish taco seasoning
  • 2 Tbsp canola oil
  • Tortillas, warmed

For the Cabbage Slaw:

  • ½ lb coleslaw mix
  • cup cilantro, chopped
  • 2 green onions, minced
  • 1 clove garlic, minced
  • 3 Tbsp distilled white vinegar
  • 1 tsp Kosher salt
  • 2 tsp granulated white sugar

For the Lime Crema:

  • cup sour cream
  • 3 Tbsp mayonnaise
  • 1 lime, juice and zest
  • Salt to taste


Generously season fish on both sides with seasoning mix. Heat oil in a sauté pan over medium-high heat. Cook fish on one side until the edges are opaque, about 3-4 minutes. Flip and cook until fish is done, another 3-4 minutes or until fish flakes easily with fork.
To make cabbage slaw, toss all ingredients together in a large bowl.
To make crema, whisk all ingredients together and season to taste with salt.
Serve fish in warmed tortillas with cabbage slaw, a drizzle of crema, and a squeeze of lime.


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