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Fish Tacos with Lime Crema - Cardamom & Coconut
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5 from 11 votes

Fish Tacos with Lime Crema

Flaky tilapia, crunchy cabbage slaw, sweet mango, and creamy avocado all drizzled with a tart lime crema and served with soft tortillas.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Author: Cardamom & Coconut


  • 1/2 head of cabbage thinly sliced (or about 8 oz of coleslaw mix)
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt divided
  • 16 to 24 oz frozen tilapia
  • 2 tablespoons taco seasoning
  • 2 ripe mangoes
  • 1 ripe avocado
  • 8 oz sour cream
  • Juice of 1 lime or 1 tablespoon lime juice
  • Flour or corn tortillas for serving
  • Fresh cilantro for serving optional


  • Preheat the oven to 425 degrees F.
  • Put the apple cider vinegar, sugar, and 1/4 teaspoon salt in a large bowl with a cover (large enough to fit all of the cabbage). Swirl the vinegar mixture around till combined.
  • Add the cabbage or coleslaw mix to the bowl. Cover and flip the bowl over to let the vinegar mixture mix in with the cabbage. Flip the bowl a couple more times between other steps.
  • Arrange the tilapia on a nonstick baking sheet. Bake for 13 to 15 minutes if baking from frozen, 9 to 11 if the tilapia is already thawed.
  • While the tilapia is cooking, slice the mango and avocado into thin strips. Set aside.
  • In a small bowl mix together the sour cream, lime juice, and remaining 1/4 teaspoon salt to make the lime crema. Set aside.
  • When the fish is done baking, use a large spatula to move all the fish to a medium bowl. Add the taco seasoning and use the spatula to combine the fish with the seasoning, breaking up the tilapia into small pieces in the process.
  • Serve the tacos with the cabbage slaw, taco flavored tilapia, mango, and avocado. Spoon the lime crema on top and serve with cilantro.