'Ya Basic' Fish Tacos with Homemade Lime Crema

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Fish tacos come in lots of different ways and I am an equal opportunity supporter. Sometimes I’m in the mood for fresh fish, grilled for just a few minutes and lots of fresh lime and cilantro on a corn tortilla and sometimes I’m feeling fried (are we still talking about tacos?) fish and flour tortillas. 

They are all delicious, but what can make them even easier is the help from a couple store bought ingredients like a bag of coleslaw. Not only is it all chopped up already but you don’t end up with 3/4 a head of cabbage in your fridge that you don’t know what to do with.

These are a definite staple in our house and in all of our family member’s homes as well, you just can’t go wrong with how simple and addicting these are!

What You'll Need

Flour tortillas, fajita size - 4

Frozen fish fillets or fish sticks - 4 or more depending on what you use

Store-bought ‘coleslaw mix’ (shredded cabbage) - 2 cups

For the Lime Crema-

Sour cream - 1/4 cup

Mayo - 3 Tablespoons

Lime juice, fresh - half a lime or 1 Tablespoon

Tajin seasoning - 1/2 teaspoon

Sriracha - 1/2 teaspoon

What You'll Do

1. Cook fish fillets according to package directions. (I used beer battered cod fillets, so 20 min at 475.)

2. Combine all sauce ingredients in a small bowl or glass measuring cup to make it easy to pour and whisk to combine.

3. Once fish is done and oven is off, heat tortillas for 2 min in oven, directly on rack.

4. Assemble tacos! Place fish and about 1/2 cup coleslaw mix in tortilla and drizzle with sauce.

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