1-First Step: Prep the fish and get the oven ready Start by preheating your oven to 425°F. This high temperature helps the fish cook quickly and stay tender. While the oven heats, pat the white fish dry with paper towels if it looks damp. This helps the seasoning cling better and keeps the fish from steaming too much in the oven. In a bowl, mix the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt, and pepper. Stir until it forms a loose marinade. Lay the fish in a shallow dish or on a lined baking sheet, then spoon or brush the marinade over the top so each piece is lightly coated. Let the fish sit for 15 minutes. This short rest gives the spices time to soak in without making the fish overly soft. If you are using frozen fish that has been thawed, make sure it is well drained before marinating.

2-Second Step: Make the lime crema While the fish rests, whisk together the sour cream, mayonnaise, lime juice, lime zest, and salt in a small bowl. The texture should be smooth and spoonable. If you want a thinner drizzle, add a tiny splash of water or extra lime juice. If you want a thicker sauce for spreading, leave it as is. This lime crema is one of the best parts of the whole dish. It adds a cool, tangy layer that balances the warm spices and flaky fish. If you like extra citrus flavor, add a little more lime zest. For those who want a little heat, a pinch of chili powder works well here too. For more bright citrus ideas, you may also enjoy this helpful read on the benefits of lime.

3-Third Step: Mix the slaw In another bowl, combine the shredded cabbage, chopped cilantro, sliced green onions, and minced garlic. Toss everything together until the garlic and herbs are evenly distributed. The slaw should be fresh, crisp, and lightly aromatic. If you want a softer slaw, you can add a small spoonful of lime juice or a little salt and let it sit for 5 minutes. That said, the plain version works well too because the crema and fish already bring plenty of flavor. The slaw adds texture and helps keep every bite from feeling too heavy.

4-Fourth Step: Bake the fish until flaky Place the marinated fish in the hot oven and bake for 9 to 10 minutes, or until the fish flakes easily with a fork. Thinner fillets may finish a little sooner, while thicker pieces may need an extra minute or two. The fish should look opaque and gently pull apart when touched. If you are cooking frozen fish, bake it for 15 to 20 minutes instead, checking often near the end. The best sign of doneness is that the fish reaches 145°F internally and flakes without looking dry. Try not to overbake, since white fish can become firm quickly if left in the oven too long.

5-Fifth Step: Warm the tortillas Warm the tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side, or heat them directly on a gas burner for a light char if you like that flavor. Keep them wrapped in a clean towel so they stay soft and flexible while you finish the rest of the meal. Warm tortillas make a big difference. Cold tortillas can crack and make assembly messy, while warm tortillas fold more easily and taste much better with the fish and crema. If you are serving a crowd, warm them in batches and keep them covered until you are ready to assemble.

6-Final Step: Assemble and serve Flake the baked fish into large pieces. Place a portion into each tortilla, then top with the cabbage slaw, avocado slices if using, and a generous drizzle of lime crema. Serve right away while the tortillas are warm and the fish is still tender. These fish tacos with lime crema are easy to customize at the table. Some people may want extra crema, while others may want more slaw or avocado. You can also set out salsa, hot sauce, or fruit toppings for a fun build-your-own taco night.