Fish Tacos with Lime Crema & Cabbage Slaw

Fish Tacos with Lime Crema & Cabbage Slaw

Flavorful fish topped with a fresh cabbage slaw and bright crema, all served in a tortilla of your choosing.


2 lbs snapper fillets
1 envelope Casa Mexicana
Fish Taco Seasoning
2 Tbsp canola oil
Tortillas, warmed

Cabbage Slaw

½ lb coleslaw mix
1/3 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

Lime Crema

1/3 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. Transfer fish to a plate and repeat with remaining fish.

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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