Pan-Seared Fish Tacos with Cilantro-Lime Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly pan-seared white fish topped with a creamy cilantro-lime sauce and crunchy cabbage slaw, wrapped in warm tortillas. This mexican-inspired tacos & burritos 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Fish Tacos with Cilantro-Lime Crema take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Fish Tacos with Cilantro-Lime Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Fish Tacos with Cilantro-Lime Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Fish Tacos with Cilantro-Lime Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Fish Tacos with Cilantro-Lime Crema?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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