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Instant Pot Fish Tacos with Lime Cream Sauce


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes (plus 5 minute NPR)
  • Total Time: 22 minutes
  • Yield: Serves 4-6 1x
Scale

Ingredients

For the fish:

  • 1 ½ pounds tilapia fillets (this was 4 large fillets)
  • ½ cup lime juice
  • 1 tsp lime zest
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp sea salt

For the sauce:

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 Tbsp lime juice
  • 1 tsp lime zest
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ⅛ tsp cayenne pepper
  • ¼ tsp kosher salt

For serving:

  • Pico de gallo
  • Shredded cabbage
  • Lime wedges
  • Chopped cilantro
  • Sliced avocados
  • Corn or flour tortillas

Instructions

  1. Place fish in a flat bottomed pan in one even layer. Pour lime juice, zest, chili powder, garlic powder and salt over the top of the fish. Let them sit and marinate for 10 minutes. Then turn over the fish with a fork and let them sit for another 10 minutes. 
  2. Pour 1 cup of water in the bottom of your Instant Pot liner. Place trivet in bottom of the pot. Place fish in one layer if possible, if not spread it out as much as possible. 
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minute (for fresh fish) or 4 minutes (for frozen fillets). When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Fish should be at least 145°F in the middle. 
  4. Place fish in a bowl and break it up with two forks. Salt and pepper to taste. 
  5. Make the sauce by whisking the sour cream, mayo, lime juice, zest, cumin, garlic powder, cayenne and kosher salt together.
  6. Serve the fish wrapped in a warmed or grilled tortilla with sauce, cabbage, pico, a squeeze of lime, cilantro and plenty of avocado. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Seafood
  • Method: Instant Pot