Crispy Fish Tacos with Lime Crema

Leftover crispy fish can be stored separately from the tortillas in an airtight container in the fridge for up to 2 days.

Reheat the fish in a pan to restore its crispiness before serving.

Variations:
Slaw Variations: Swap out the cabbage for shredded lettuce, carrot, or a mix of both for extra crunch.

Spicy Crema: Add a bit of hot sauce or jalapeño to the lime crema for some heat.

Grilled Fish: For a lighter version, grill the fish instead of frying it for a smoky flavor.

FAQ:
Q: Can I use frozen fish fillets for this recipe?
A: Yes, frozen fish fillets work well. Just ensure they are fully thawed and patted dry before coating and cooking.

Q: Can I make the lime crema ahead of time?
A: Yes! The lime crema can be prepared ahead of time and stored in the fridge for up to 2 days.

These Crispy Fish Tacos with Lime Crema are the perfect balance of crispy, creamy, and fresh—an easy, flavorful dinner option for any night of the week!