Fish Tacos — Berenice’s Lime Crema Makes These
Fish Tacos Put Me in a Better Mood Every Single Time
Fish tacos have been on my regular rotation for years, but my friend Berenice’s lime crema recipe completely changed the game. Crispy fish, crunchy coleslaw, tangy pickled onions, and this bright citrusy crema drizzled over the top — fish tacos are one of those meals that feel like a treat even on a Wednesday night. And here’s the best part: you can use any white fish you have on hand, including breaded frozen fish sticks straight out of the oven. Yes, really. They are that good.
🫒 This recipe is part of The Terrace, my Mediterranean diet hub — where I keep all my Mediterranean-friendly recipes, pantry staples, and the story behind why we eat this way.
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Watch me make these fish tacos from start to finish — or scroll down for the full printable recipe card.
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Fish Tacos
Ingredients
- 1½ lbs cooked white fish tilapia, cod, mahi-mahi, or breaded frozen fish sticks
- 8 flour or corn tortillas warmed
- 2 cups coleslaw mix
- ½ cup pickled onions
- 1 cup Berenice’s lime crema recipe below
- Cotija or quesadilla cheese to taste
- Hot sauce optional
- Avocado optional
- 1 cup sour cream
- 2 tablespoons lime juice or juice of 1 fresh lime
- 2 cloves garlic minced
- ½ teaspoon salt
- Cilantro optional
Method
- Make the lime crema: Combine sour cream, lime juice, garlic, and salt in a blender. Blend until smooth. Refrigerate until ready to use.
- Cook the fish: Cook fish on a broiler pan (or baking sheet lined with foil) according to your method — bake, broil, or use pre-cooked fish sticks per package directions. Fish should be cooked through and warm.
- Warm the tortillas: Heat tortillas in a dry skillet for 30 seconds per side, or microwave wrapped in a damp paper towel.
- Assemble the tacos: Layer fish on each tortilla. Top with coleslaw, pickled onions, a drizzle of lime crema, and a sprinkle of cheese. Add hot sauce or avocado if desired.
- Serve immediately.
Video
Notes
Why These Fish Tacos Work
Fish tacos live or die by their toppings, and this combination is the reason I keep coming back to them. The coleslaw adds crunch, the pickled onions add a sharp tangy bite, and Berenice’s lime crema — sour cream, lime juice, garlic, salt, blended smooth — ties everything together with a bright citrusy flavor that you just can’t get from a bottled sauce. I make the crema in my Oster blender in about two minutes and it is honestly one of the best things I’ve put on a taco.
The fish itself is completely flexible. I made two versions in the video: one with breaded frozen fish sticks (cooked on my broiler pan until crispy and warm) and one with a leftover tilapia fillet from the night before. Both were delicious in completely different ways. The fish sticks give you that crispy, crunchy texture that is so satisfying in a taco. The fresh tilapia is more mild and flaky, especially when you add a little avocado on top for extra creaminess. Either way, line your pan with Reynolds Wrap before you cook — fish smell lingers and foil makes cleanup instant.
If your family is split on fish and someone would rather do chicken, that works beautifully with all the same toppings. My Chicken and Steak Fajitas recipe gives you perfectly seared, seasoned chicken that would be right at home in a flour tortilla with coleslaw and lime crema — just skip the peppers and build them taco-style instead.
A Few Things That Make Fish Tacos Even Easier
- Use frozen fish sticks — no judgment. Breaded frozen fish cooked hot and crispy on a broiler pan is genuinely delicious in a fish taco. You don’t need fresh fish to make this meal special. This is a Wednesday night dinner win.
- Make the lime crema ahead. Berenice’s crema keeps in the fridge for several days. Make a batch on Sunday and use it all week — on tacos, on grain bowls, as a dip for chips. It’s that versatile.
- Warm your tortillas. Thirty seconds in a dry skillet or wrapped in a damp paper towel in the microwave makes a flour tortilla go from fine to perfect. Don’t skip this step.
- Line your pan with foil before cooking the fish. Fish smell is real. A sheet of Reynolds Wrap under your fish means the pan goes straight in the recycling and your kitchen doesn’t smell like last night’s dinner tomorrow morning.
- Set up a toppings bar. Put the coleslaw, pickled onions, crema, cheese, and hot sauce in little bowls and let everyone build their own. This works especially well when you’ve got picky eaters — everyone gets exactly what they want.
Fish Tacos FAQ — The Questions I Get Every Time
What kind of fish is best for fish tacos?
Any mild white fish works beautifully — tilapia, cod, mahi-mahi, halibut, or flounder are all great choices. The mild flavor lets the toppings shine. I used leftover tilapia in the video alongside breaded fish sticks, and both were delicious. If you’re buying fresh, look for whatever white fish is on sale. If you’re keeping it simple on a weeknight, a bag of frozen breaded fish works perfectly and the crunch is actually ideal for fish tacos. The Kitchn has a great rundown on picking the best white fish for tacos if you want to read more.
Can I make fish tacos with chicken instead?
Absolutely — and all the same toppings work just as well with chicken. Season your chicken with cumin, chili powder, garlic, and a little lime juice, cook it hot in a skillet until it gets some color, and slice it thin. My Chicken and Steak Fajitas recipe is a great starting point for the chicken prep — just leave out the peppers and use the same toppings listed here. Coleslaw, pickled onions, and lime crema are just as good on chicken tacos as they are on fish.
How do I make Berenice’s lime crema?
It is so simple — blend 1 cup sour cream, 2 tablespoons lime juice (or the juice of one fresh lime), 2 cloves of minced garlic, and ½ teaspoon salt until smooth. That’s it. Cilantro is optional and listed in the original recipe — I skip it because it tastes like soap to me, but if you love cilantro, add a small handful. The crema keeps in the fridge for several days and gets better as the garlic mellows.
Flour tortillas or corn tortillas for fish tacos?
Honestly, both are great and it comes down to personal preference. I reach for flour because that’s what my family loves — it’s soft, pliable, and holds everything together without cracking. Corn tortillas are more traditional for fish tacos and give you a slightly more authentic flavor. If you go corn, warm them in a dry skillet until they’re just starting to get a little color on each side, and double them up so they don’t tear when you load them.
Can I make fish tacos ahead of time?
The lime crema is a great make-ahead — it’s actually better after sitting overnight. The coleslaw mix can be prepped in advance too, though I’d hold off on dressing it until right before serving so it stays crunchy. The fish is best cooked fresh and served immediately, but if you have leftover cooked fish from a previous meal (like I did with the tilapia), these tacos are a perfect way to use it up the next day.
What toppings go on fish tacos?
My non-negotiables are coleslaw mix, pickled onions, and Berenice’s lime crema — those three together are what make fish tacos taste like fish tacos to me. From there, cotija cheese or quesadilla cheese adds another layer of creamy, hot sauce brings heat if you want it, and a little avocado or guacamole is never a bad idea. I added overripe avocado to my tilapia taco in the video and it was excellent.
How many fish tacos does this recipe make?
The recipe uses 1½ pounds of cooked fish, which makes approximately 8 tacos depending on how generously you fill them — figure 2 tacos per person for a satisfying dinner. For a crowd, this recipe scales easily: just multiply the fish and the lime crema, keep the toppings in bowls, and let everyone build their own.
🛒 Complete Shopping List
Everything you need to make these fish tacos — click any item to shop on Amazon.
Ingredients
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Equipment
More Easy Weeknight Recipes You’ll Love
- Chicken and Steak Fajitas — perfectly seared meat and caramelized peppers, ready in 20 minutes. Great with the same toppings.
- Carne Guisada Tacos — slow-braised beef taco filling that’s deeply savory and crowd-pleasing every time.
- Mexican Chicken Roll-Ups — all the flavors of taco night in an easy baked roll-up the whole family loves.
- Viral Sushi Bake — all the sushi flavor scooped straight from the pan, the one everyone keeps asking about.
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Fish Tacos — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.