Pan-Seared Fish Tacos with Cilantro-Lime Crema

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Lightly pan-seared white fish topped with a creamy cilantro-lime sauce and crunchy cabbage slaw, wrapped in warm tortillas. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs white fish fillets (tilapia or cod), olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb white fish fillets (tilapia or cod)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups green cabbage, thinly sliced
• 1/2 cup carrot, shredded
• 1/2 cup plain Greek yogurt
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 garlic clove, minced
• 8 small corn tortillas
• 1 medium avocado, sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 1 lb white fish fillets and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, and 1/2 tsp ground cumin.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add fish fillets and cook for 3-4 minutes per side until golden brown and opaque throughout; transfer to a plate and break into large flakes.
3. Step 3: In a bowl, combine 1/2 cup plain Greek yogurt, 3 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 minced garlic clove. Stir until smooth to create cilantro-lime crema.
4. Step 4: Toss 2 cups thinly sliced green cabbage and 1/2 cup shredded carrot in a separate bowl.
5. Step 5: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side until pliable.
6. Step 6: To assemble, spread 1 tbsp cilantro-lime crema on each tortilla, add a handful of cabbage-carrot slaw, top with flaky fish, and garnish with sliced avocado. Serve immediately.