Fish Tacos Recipe with Best Fish Taco Sauce!
Our all-time favorite Fish Tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – a garlic lime crema that you will want it on all your tacos!
This post may contain affiliate links. Read my disclosure policy.
This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.
This recipe is party sized and can be scaled down to feed a smaller crowd. It was developed by my brother-in-law, Slavik and it has been adopted by pretty much everyone in our family. I have had so many requests to publish the recipe so here it is! It’s an easy, excellent fish tacos recipe. Thank you Slavik for sharing your awesome fish tacos with us. I’m pretty sure it’s impossible to ever get tired of this recipe. P.S. They just happen to be gluten free fish tacos!
Seriously though, be generous with that fish taco sauce! The sauce recipe was adapted from Kaylee on All Recipes. We simply doubled it because there never seems to be enough of the sauce ;).
Ingredients for Fish Tacos:
We used tilapia but you are welcome to use any white fish. Salmon or shrimp would be amazing as well!
Fish Taco Toppings:
*Cotija cheese is a Mexican cheese that crumbles when you grate it; similar to feta but much milder in flavor and not nearly as salty. It is inexpensive and found in the refrigerated cheese section of the grocery store.
Ingredients for Best Fish Taco Sauce:
For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha. The sriracha gives it a little kick of spice so you can add more or less based on your preference. This taco sauce is essentially a lime crema – the perfect blend of tanginess and heat (print the recipe below).
How to Make Fish Tacos:
1. Line a large baking sheet with parchment or silicone liner. In a small dish, stir together seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle the seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with olive oil and top each piece with a dot of butter. Baked at 375˚F for 20-25 min. If you want it to get a little browned around the edges, you can broil for 3-5 minutes at the end if desired.
3. Combine all the Taco sauce ingredients: 1/2 cup sour cream, 1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce, or to taste in a medium bowl or a large measuring cup and whisk together until well blended. It’s really fun and feels like dining out to serve the sauce in a squeeze bottle like this one.
4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: start with the fish then add remaining ingredients finishing off with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze extra lime juice over tacos.
Mmmm so much sauce! I’m so crazy about this taco sauce. Seriously the best!
⬇ Print-Friendly Fish Tacos Recipe:
Fish Tacos Recipe with Best Fish Taco Sauce!
Ingredients
Fish Taco Ingredients:
- 24 small white corn tortillas
- 1 1/2 lb tilapia
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive oil
- 1 Tbsp Butter
Fish Taco Toppings:
- 1/2 small purple cabbage
- 2 medium avocado sliced
- 2 roma tomatoes diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro longer stems removed
- 4 oz 1 cup Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce or to taste
Instructions
-
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
-
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
-
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
-
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
-
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Tacos? Don’t miss our most popular taco recipes here (the beef bulgogi and shrimp tacos are completely swoon worthy!)
I’m so tempted to make these again for dinner tonight. I will never stop loving this recipe! I hope you all love it as much as we do.
natashaskitchen
Korean Beef Tacos (Bulgogi) Recipe 
Ground Beef Tacos 
Top 15 Most Popular Recipes 2018 
Red Cabbage Salad with Apple 
Coconut Shrimp with 2-Ingredient Dipping Sauce 
Mango Salsa with Avocado 
Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
These were amazing!! I reduced the salt by a little bit in the seasoning and cooked the fish at 425 instead, and these were SO a good, especially the sauce
That’s just awesome!! Thank you for sharing your wonderful review Jacey!
Made these today and they are amazing!!! We used low carb tortillas and everyone loved them. Thank you so much for sharing!
I’m so glad you enjoyed it!
I came across this recipe last weekend when I thought it would be fun to try something new. My family loved them so much we had them twice this week. My husband even requested the tacos for his birthday meal which is saying a lot coming from a guy who only likes pizza! Excellent recipe!
That’s so great Gretchen! It sounds like you have a new favorite!
These were very good! I had a couple of thin catfish fillets that I had planned to fry, but then I saw your recipe and had all the ingredients so I made the tacos instead – recipe is a keeper, thanks!
I’m so happy to hear that! Thank you for sharing your great review!
LOVE THIS!!!! Sauce is to die for! I used cod and it was so good!
That’s so great! It sounds like you have a new favorite!
How many calories would it be if we did salmon instead?
Hi Michele, The built in nutrition calculator that we have only calculates the ingredients in the recipe so I would suggest trying one of the free online nutrition calculators and pasting the list of ingredients with salmon instead.
I’m looking to try this but, is there any substitute for mayo? I absolutely cannot stand it haha!
Hi Jennifer, we fell in love with this sauce and haven’t changed it since. You could experiment but it will give you a different flavor profile without the mayo. If it helps, it doesn’t taste overly mayo-y.
This is the second time I made this.. delicious, really is!! It is on our weekly Rotation
That’s so great! It sounds like you have a new favorite!
My husband raved about this and he never raves. The sauce was killer and just made the tacos awesome.
Hi Dee, That’s so great! It sounds like you have a new favorite!
Made this tonight (kinda). I used fish sticks we had on hand. Other than that followed the recipe to a t. Husband raved and we are excited to have leftovers tomorrow. Thanks for a great recipe. Will try soon with baked fish, but the fish sticks did not disappoint. They actually added a nice crunch.
That’s just awesome!! Thank you for sharing your wonderful review, Shannon!
These fish taco’s are simply superb !!!! Made them as directed . Will be making them again ! From Florida
I’m so happy you enjoyed that. Thank you for sharing that with us!
Forgot to rate with 5 stars! And I did use feta instead of the Mexican cheese. Can’t wait to make these again!
I’m so happy to hear that! Thank you for sharing your great review, Judi!
If I use shrimp would I bake them just as long as the fish? Or a shorter period of time? 🙂
Hi Natasha, shrimp cooks really fast so I would definitely watch that closed and shorten the time. We have an awesome shrimp tacos recipe here.
These tacos are the bomb! I used cod because that’s what I had and added an extra tsp. of sriracha to the sauce. Otherwise followed the recipe. Love, love, love these tacos!
I’m so happy you enjoyed that, Judi!
These tacos were a big hit with friends last night. Followed the recipe exactly including tilapia and they came out perfectly. Still got half a squeeze bottle of the sauce which was also popular. I served refried beans as a side but everyone put a thin layer right onto the tacos. I also made guacamole which people also put onto their tacos rather than just avocado.
Thanks.
That’s just awesome! Thank you for sharing this awesome review with me!
I definitely align with the comment below — I’m also not one to review recipes, but this one is a must! I’m currently making it for the second time. 🙂
Awww that’s the best! Thank you so much for sharing that with me Rachelle 🙂
Thought we’d try this as we both want to like fish but struggle to find recipes that would allow us to. This one hits the spot and is absolutely delicious! We’re in the UK so had to substitute a few ingredients, so used Cod for the fish and Feta for the cheese.
Can’t wait to make it again!
I’m so happy you enjoyed that David & Amy! Thank you for sharing that with us!
I am not one to review recipes but this is one that truly earns it’s 5 star rating. The only improvement I can make to it is make the sauce a day before and keep it refrigerated overnight, it really helps to marriage the flavors together.
Great job, Natasha!!
Hi Terri, That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can I use flour tortillas instead of corn tortill???
Hi Dana, you sure can! The flavor profile will slightly change but the filling will be just as delicious!
Fresh and tasty!! A new family favorite and so many options for variations.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I used perch being a Lake Erie girl and left out the avocados as I do not like them. I did make the crema. I felt that they were totally delicious with my homemade cole slaw. We will be making them again.
I’m so happy to hear that, Sue! Thank you for sharing your great review!
I made these fish tacos today and they were hands down the very best fish tacos I have ever had. The seasoning for the tilapia was perfection and the sauce was actually the very best. The leftover sauce and avocado are going on a burger tomorrow.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made it many times, perfect fish tocos 😋
I’m so happy to hear that Stefan! Thank you for sharing your great review!
This is my fish taco go-to base recipe. I’ve doctored it a bit to suit my tastes, but yours is one of the only recipes I have ever seen that calls for baking the fish. That makes a BIG difference.
I add panko breadcrumbs over the top of the fish in addition to the butter. Also, I let the fish marinate in olive oil, lime, cumin, garlic, chili powder, oregano, and cayenne over night (in a baggie lol).
Your timing for the oven is just about perfect and makes it easy to adjust. Fish comes out juicy, tender and flaky. I normally dislike cooked fish so this is saying something for me.
This fish sauce is another thing I’ve doctored to suit our tastes. We add avocado, cilantro, cumin, garlic, and lime to the mayo/sour cream mix. I use tabasco because for some reason, it’s the only pepper sauce I like.
Thanks for putting this out there. Fish tacos are now easy for me and this has become a regular part of our rotation 🙂
That’s so great Pamela, thank you for sharing that with us! It sounds like you have a new favorite!
Substituted mahi mahi and it came out deliciously flakey with a kick. My boyfriend loves the sauce and lost count of how many tacos he ate! 😊 Definitely a keeper and perfect for taco Tuesday. Thank you! 🌮
Sounds like you found a new favorite, Sophie! I’m so happy you enjoyed this recipe!
YUM!!! The sauce makes it! Great recipe. Thank you1
I’m so glad you enjoyed it! Thank you for the wonderful review!
Omg I’ve never liked fish but I’m trying to eat healthy. I made these for my husband and toddler. My husband took a bite and said “wow”! He said best fish tacos he’s ever had!😊I have a pic but not sure how to post it
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I made these tonight and my family could not get enough..should have bought more talipia!!
Absolutly the best fish tacos ever and so easy to make..the sauce really makes a great finish!!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Yeah!!! I finally found the perfect recipe. I just made these tonight and I am hooked. The sauce was absolutely delicious.
That’s so great! It sounds like you have a new favorite!.
This recipe is awesome!!
I’m so happy to hear that! Thank you for sharing your great review!
Use low carb tortillas for Keto.
Thank you so much for sharing that with me.
Thank you for this very easy, but full-flavour recipe. I used some homemade greek yogurt instead of sour cream because that’s what I had on hand. Also, I substituted ancho chili powder for the cayenne because my kids won’t eat cayenne… yet 😉 And because I know my kids will eat it and I didn’t want to make a salad, I grated a carrot and added it to the cabbage along with some cilantro and lime for a kind of “slaw”. Lucky for me I had all the other ingredients on hand.
Argh! I hate it when people rate a recipe and then mention all the changes they made. Apologies! Your recipe is perfect.
I’ve made fish tacos before but that always meant dredging the fish and standing over the frying pan for 1/2 an hour while I cooked in batches. This is so much easier. Thanks again. Will definitely add this to my “easy favourites” list.
You’re so nice! Thank you, Kate! I’m so happy you enjoyed this recipe!
Just made these for dinner tonight for my hubby and i and wow these were so amazing !!!
I’m so happy to hear you both enjoyed that, Sonya! Thank you for sharing your great review!
I made these tonight and I have to say 3 out of 4 (including me!) thought they were fabulous. We live in Minnesota so we used fresh Crappie fillets and they were wonderful. They only one that didn’t love them was the 22 year old son and he has the pallet of a 4 year old! Thanks for the recipe and I just want you to know that I follow your recipes all the time. Maybe some time I will send you a recipe from our Minnesota area. It is not all bland mild food!
Thank you for sharing that with us, Donna! Yes, please! We’d love to try what Minnesota has to offer!
First time making fish tacos. This was a fantastic and easy recipe! Maybe a tad salty according to my wife. But I loved them. Mad at myself later because I had forgotten my cilantro. Lol
I’m so glad you enjoyed it! Thank you for the wonderful review!
OMG!! These fish tacos are AMAZING. They are delicious!
I used black sable cod (on sale at Whole Foods) , and followed the recipe exactly. It was easy to prepare and these tacos are better than any I’ve ever had anywhere.
This will now be my go-to dish when I have company for dinner.
Nutritious and scrumptious.
Yay! A new recipe in my repertoire .
Thank you Natasha!!
That’s so great Sharon! Black Sable Cod sounds so perfect for this recipe! Thank you for sharing that with me! 🙂
Can substitute scoop of chipotle for the sriracha! Mmmmm
Hi Melody! I haven’t tried that but I think that should work!
Great recipe – simple and easy to follow. We used home made coleslaw with red cabbage instead of individual toppings. Also combined your dressing with another one adding capers. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
We made this last night!
It was wonderful. We even made our own tortillas.
The sauce is great.
That’s so great! I’m so happy you enjoyed that!
I would love to see the tortilla recipe.
Hello Natasha, I was wondering if you serve these fish tacos when the fish is still hot or if I can prepare it ahead?
Hi Elisa, We like to serve it hot, but you are more than welcome to prepare it ahead of time!
This recipe was fantastic! My question is how long do you give the sauce before it goes bad?
Hey there Rick We kept it for a few days. Hasn’t lasted long enough to test it longer
Wow! These turned out fantastic! I used cod fish and for the sauce I substituted hot sauce for the siracha.
I’m so glad you enjoyed it!
I made this for shrimp tacos because the original shrimp taco sauce was boring for my family .
But I changed a few things like add cilantro , double siracha and granulated garlic .
Every one loved it!!
That sounds delicious, Donna! Thank you for sharing that with me!
Absolutely Fabulous !!!!
Thank you for the wonderful review!
I did this and seasoned the fish with Tony’s cajun seasoning. I used lettuce instead of cabbage,feta for the cheese and guacamole instead of avocado. It was what I had available and it was delicious ( not low calorie).
I’m so glad you enjoyed it!
Hubby loved it and he’s pretty picky.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made these yesterday and I must say, these were an immediate favorite! Love the recipe just as it is and definitely recommend it as a favorite!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Just made these and they were so good! The sauce was the bomb 👍
That’s so great! It sounds like you have a new favorite!
This was divine!! I could not get some ingredients here in The Netherlands, so I used feta for the cheese, and sambal to substitute sriracha. I do not like tilapia, so used monkfish, which was fabulous!
That’s so great! Thank you for the wonderful review!
These were fabulous! The sauce was very good. I have a child that doesn’t like siracha so I used Tapatio which is similar heat. I cheated with the fish and purchased some from the butcher that had some Mexican seasoning on it. But bake time was perfect. My daughter is recovering from brain surgery so we need to be feeding her lots of protein. Very glad I found this recipe. And the avocado was an amazing bonus as we had some vegan friends pop in. Thanks again!
You’re so welcome, Lisa. I’m so happy you all enjoyed our recipe! I hope your daughter’s recovery goes by quickly & smoothly 🙂
Hi Natasha. Do you use fresh tilapia or frozen? I would probably be buying it frozen.
Hi Sarah! You are more than welcome to use frozen Tilapia however be sure to thaw them before baking.
This is at least the 10th time making this! My family cant get enough of this fish taco! I have your recipes/website to others! So good!
Tilapia is not a family favourite so I too have replaced it with cod! Also cant seem to get Cotija cheese in Canada. I have replaced it with grated parmesan cheese chunk (not the “pre-grated stuff!)….it was grate (great!)
That’s so great! It sounds like you have a family favorite!
I’ve used parm too – my 13-year-old and I prefer feta (greek cheese) over the parm cheese chunks. Just an idea for a substitute
Carolyn – I’m also in Canada. Not sure where you are, but Food Basics occasionally has Cotija (Ontario) and I’ve also seen it at No Frills. Also, like Nicole mentioned, feta is a good substitute.
Hi!! Do you think this recipe will work okay with mahi-mahi? Thank you!!
Hi Stefanie, I have not tried that but I imagine it would work really well! Mahi is a rich fish and will surely elevate this dish.
Traditional Baja sauce has cumin in it though otherwise looks good
Hi Hope, thanks for sharing and I hope you love the fish tacos recipe!
Natasha, do you have any suggestions for a side dish with this, or do you think fish tacos are filling enough. Making them for a few friends this Friday.
Hi Michelle, We get pretty full off of these but you can also serve guacamole and chips or salsa?
Hi Michelle, we honestly usually just serve these by themselves but a salad like the cucumber tomato avocado salad would be a nice addition if you wanted something on the side.
Epic fish tacos…that sauce was out of bounds! This recipe will be in heavy rotation…my yummy says thank you so much.
Sounds like you found a new favorite! Than you for that awesome review, Samel!
Made these tonight and loved them! We made a few alterations- cod works so well and we like it more than tilapia. We also used Greek yoghurt instead of sour cream in the sauce which worked really well.
We also used soft goat cheese instead since we had it on hand and it was very yummy that way.
Will make again!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Ahhhhmazing!!!
So simple and tasty!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Delicious!
I’m so happy you enjoyed that!
Love this recipe! I am not a very experienced cook. But your recipes are always simple and delicious!!
Thank you for that wonderful compliment, Miriam!
these tacos are the bomb i have used this recipe on many occasions it taste good any tie and it’s easy to pack for the next day
I’m so happy to hear that! Thank you for sharing your great review!
These fish tacos were awesome!! Tasted very fresh and the sauce was amazing. Cooking time is PERFECT for the fish. Don’t change a thing and enjoy!!!
I’m so glad you enjoyed it, Christopher! Thank you for the wonderful review!
The best tacos!
Aren’t they!! Thank you for that great review!
Hi so where I come from tilapia is not a common fish, do you have any other ideas because this recipe sounds so good!
Hi Anja. Some of our readers have tried this with Pollack, Flounder, Cod etc. One of our readers wrote this: “I hate tilapia, but this works for: shrimp, swordfish, halibut, whitefish, Pike, trout, whatever. You can: broil, fry, sear, roast, grill your fish. Even a possible is to ROAST a WHOLE larger fish and then have guests dig in and build their own tacos.” I hope this helps!
What if I don’t have an oven? Can I still do the fish by an ordinary frying, microwave, or toaster?
Frying the fish will work just fine!
My 13-year-old sous chef son and I made these for a women’s curling tournament a couple weeks ago.
They were absolutely fantastic – every ounce of the 24 pounds of fish/tacos were gobbled up — that I didn’t even get to try one!
Mind you there were 68 women – and also 50 Chicken Enchiladas, 24 Vegetarian – Sweet Potatoe/Black Bean Enchiladas and 24 “Naked” Enchiladas…and only 8 chicken enchiladas left at the end of the night.
Let’s just say wow everything was a hit – particularly your Fish Tacos recipe that I made a couple days later to try for myself on my family – the husband who rarely compliments – said they were “downright awesome and he’d like to have them again even though he doesn’t really love fish” – So this is definitely a keeper!
Thank you so much for sharing that with me!! I love that, Nicole!!
Made this tonight and could not believe how amazing this was!! absolutely delicious!!! Never made fish tacos before did lil nervous but OMGOODNESS they were amazing!! Dfntly a keeper!
That’s so great! It sounds like you have a new favorite!
I love this sauce! Thank you
You’re welcome! I’m happy you enjoyed that!
Would you say 24 tacos serves 12 people or 8?
Hi Nicole! This recipe makes 24 tacos. It honestly depends on the crowd and what else you are serving with it if anything. Most people can eat 2-4 easily. Also depends on peoples appetites 🙂
Excellent recipe – so delicious!
I’m so happy you enjoyed that! Thank you for the great review!
amazing
tasty
simple
pefect
I’m so happy to hear that Aurora!! Thank you for a great review!
The best tacos
Thank you for sharing your awesome review, Anna!
I made these tonight for dinner and wow! What a win. This will be making its way into our rotation. I substituted the fish for shrimp and pan seared it. This meal went over very well with the entire family! Thanks for the recipe.
Hi Jamie! That’s so great! It sounds like you have a new favorite!
I loved them… My boyfriend and my son thought the cheese was too salty and the sauce was too spicy but I thought it was perfect.
Thank you for the wonderful review, Heidi! I’m so happy you liked it!
OMG. This was amazing! My husband loved these fish tacos! I was happy to prepare a healthy meal for my family. When my husband tells me ” Put this one in the menu.” I know it’s exceptional. Thank you!
Sounds like you found a new favorite, Jaz! Thank you for the wonderful review!
This recipe looks absolutely fabulous, and I plan on making the tacos tomorrow. Can anybody give me an estimate as to how long the sauce keeps in the fridge? Thanks in advance!
Hi Claudia! We kept it for a few days. Hasn’t lasted long enough to test it longer
Usually don’t give reviews. But this was amazing and so easy!
Thank you for the wonderful compliment, Ann!
Love this recipe. I used halibut because I had it. Reminder not to use the super hot cayenne if you buy from bulk. Delicious.
I’ so happy you enjoyed it, Jo Anne! Thank you for the great review!
Hi Natasha,
We’ve adopted your perfect fish taco recipe as our own. It’s now our family’s official go-to for fish tacos. We’ve tried it with Coral Trout, Spanish Mackerel and rock fish. All perfect. Bravo and thank you
Hi Abbie! I’m so happy you found a family favorite!! Thank you for the awesome review!
For fish tacos with best taco sauce how many tacos are in a serving
Hi Mary! The serving size is towards the top left on each print-friendly recipe card. This recipe makes 24 tacos and the nutrition label is for each taco. I thought that would be the simplest way for someone to calculate if they were to eat 1, 2 or 5 tacos :).
The fish tacos were amazing!! Thank you for the recipe! My family loved them! ❤️😍👌🏽 Next time I probably won’t add salt to the fish, that is the only change I’ll make.
I’m so happy you enjoyed this recipe, Ericka! Thank you for the wonderful review!
Thank you, thank you, thank you for the recipe! These are better than the fish tacos I had at a fish house in FL. I used polluck & flour shells, because that’s what was in the house. 😊 I also added some taco seasoning to the fish. It still came out delish! My family loved them, too!
That’s so great, Kasonya! I’m so glad you enjoyed it! Thank you for the wonderful review!
This was soooo good! I tweaked, of course – added a little cilantro, jalapeños and chili powder here and there. This is a keeper! Thank you!
So happy you enjoyed this Connie! Thank you for the great review!
These fish tacos are amazing!! I love the sauce, my husband who isn’t a big fish person liked them so much that he asked we have them again the next night! I like that you bake them verse sauté in the skillet which makes it easier and gives you time to prep other stuff. I did also make a mango salsa to go with them. These are my new go to recipe for fish tacos now! Thank you!!
You’re so welcome, Sarah! I’m so happy you both enjoyed that!
Sauce is SOLID
I hate tilapia, but this works for: shrimp, swordfish, halibut, whitefish, Pike, trout, whatever. You can: broil, fry, sear, roast, grill your fish. Even a possible is to ROAST a WHOLE larger fish and then have guests dig in and build their own tacos.
Use what is FRESH and even more ideal, LOCAL
Thank you so much for this awesome review! I’m so happy you enjoyed it! I have to agree this sauce goes well with so many dishes!
These were very good. We used cod. Just a tip, double the spices for the fish, we ran out before the fish was completely covered both sides.
I’m so happy you enjoyed this, Jacob!
I am going to make this tonight! Quick question though, you have the nutrition info posted, but it doesn’t say what the serving size is?
Hi Kerry, The serving size is towards the top left on each print-friendly recipe card. This recipe makes 24 tacos and the nutrition label is for each taco. I thought that would be the simplest way for someone to calculate if they were to eat 1, 2 or 5 tacos 🙂
Are the baking instructions for frozen or thawed tilapia?
Hi MB, we use thawed.
Thank you Natasha for posting your recipe. I’ve prepared your recipe several times and family just love it! Especially your sauce, I’ve used the sauce not only for the fish tacos, but on sandwiches, steaks just to name a few. Thanks again!
You’re welcome Robert! I’m so happy you enjoyed that!