Fish Tacos with Lime Crema
Flaky white fish seasoned with cumin and paprika, tucked into warm corn tortillas with bright lime crema. A gut-conscious take on California-style tacos that many of us find works well during stable periods.
Fish Tacos with Lime Crema
Flaky white fish seasoned with cumin and paprika, tucked into warm corn tortillas with bright lime crema. A gut-conscious take on California-style tacos that many of us find works well during stable periods.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Fish
Lime Crema
Assembly
Instructions
Combine cumin, paprika, and salt in a small bowl. Pat fish fillets completely dry with paper towels and season both sides evenly with the spice mixture.
Equipment: small bowlHeat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
Equipment: large skilletAdd fish to the skillet and cook undisturbed for 3-4 minutes, until the bottom develops a golden crust.
Tip: Don't move the fish—let it develop a golden crust before flippingFlip fish gently and cook for another 3-4 minutes, until the fish flakes easily with a fork and is opaque throughout. Internal temperature should reach 145°F (63°C).
145°F (63°C)Transfer fish to a plate, squeeze fresh lime juice over the top, and break into bite-sized chunks using a fork.
Equipment: forkWhile the fish rests, whisk together sour cream (or lactose-free yogurt), lime juice, and a pinch of salt in a small bowl until smooth.
Equipment: small bowl, whiskWarm tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable and lightly charred. Alternatively, wrap in a damp paper towel and microwave for 20-30 seconds.
Equipment: dry skilletTip: Warming tortillas makes them pliable and prevents cracking when foldedFill each tortilla with chunks of seasoned fish, a small handful of shredded cabbage if using, and a generous drizzle of lime crema.
Top with fresh cilantro leaves and serve immediately with lime wedges on the side.
Notes
Storage
Store cooked fish and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a 300°F (150°C) oven for 5-7 minutes to prevent drying out. Crema keeps for 3 days refrigerated. Warm tortillas before serving.
Fish options
Cod, tilapia, mahi-mahi, or halibut all work well. These lean white fish are easier to digest than oily fish like salmon and have a mild flavor that pairs well with the lime crema and warm spices.
Cabbage-free version
Skip the cabbage entirely during flares or sensitive periods. The tacos are just as satisfying with fish and crema alone, and far gentler on the gut. Some of us find this simpler version works better even during stable periods.
Dairy-free crema
Use plain lactose-free Greek yogurt for a low-FODMAP compliant version, or coconut cream for a completely dairy-free option. Both provide the same tangy richness without lactose.
SCD modification
Corn tortillas are not SCD-legal. Use large butter lettuce leaves as wraps instead, or serve the seasoned fish over cauliflower rice for a grain-free bowl.
Double tortillas
Traditional taco shops use two tortillas per taco for sturdiness. This helps prevent sogginess and makes the tacos easier to handle, especially if you're eating over a plate.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
