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!
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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
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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.
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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.
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Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
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To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
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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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is not only easy, it was delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it, Michelle!
Truly delicious! I’ve made this a few times now and it’s always a crowd pleaser. Love the sauce, and color! I never fail to receive multiple compliments, even from my picky eater.
Awww that’s the best! Thank you so much for sharing that with me, Elizabeth! When the picky eater approves you know its good!
Amazing! This recipe came with big promises and totally delivered. My husband loves fish tacos, and I’ve found a recipe that has already become a staple. Big bonus: It’s so fast and easy!! I’m nursing and cabbage bothers my baby’s tummy, so I substituted Romaine for the cabbage and flour tortillas for the corn, then mixed all the toppings as a sort of salad to put on top rather than individual components (easier for the kiddos). I now keep a bottle of the seasoning mix on hand, and a bottle of the sauce too (which goes on EVERYTHING now, and has even been known to shape the menu plans for the week)! Thanks a million, Natasha!!!
~MrsJDT
You’re welcome! I’m so glad you enjoyed this along with the baby! That’s so great!
Queso cheese is a good substitute. Even better if you make your own, very easy.
Thank you so much for sharing that with me.
I have never had fish tacos in my life until a few days ago, and I have to say this will be a regular on my menu. I substituted the type fish called for and the shrimp for just salmon. I removed the skin and pan seared all sides, locking in the lime and butter I used with some Evo. Once cooked I broke up the salmon and served on soft tacos with freshly sliced cherry tomatoes. Sliced white or sweet onions, like, cilantro, guacamole, salt, black pepper, a glass of red wine, and I was in Heaven. Thank you it was delicious and very healthy.
That’s just awesome!! Thank you for sharing your wonderful review Kyle! Sounds like you found a favorite on our blog!
Absolutely delicious! I used defrosted Cod fish filets instead of tilapia. The heat of the fish is perfect with the cooling sour cream lime sauce.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved the fish tacos!! The sauce was amazing. What else can the left over sauce be used for?
I’m so glad you enjoyed that Deb! You can use it over meat, other tacos, fish etc.
I gave this recipe a try and wow! I was showered with compliments by everyone. But really, all the credit goes to you Natasha.
Aww that’s the best! Thank you for sharing that with me!
On your nutrition facts it says 172 calories. Is that for one taco?
Hi Innesa, that is per serving and in this case, it is per taco since the recipe makes 24 small tacos.
I made these tonight and they were delish and want more. I had some at a restaurant yesteryear and yours were better
Wow! Thank you for that amazing feedback, Glenda! I’m so glad you enjoyed that.
Can you make the sauce ahead of time? How long will it keep? I haven’t made this yet, but I’m really excited to make it for a party this weekend with some Mexican rice and beans
Hi Anna, I think the sauce is best enjoyed within 3 days of making it, but I think it could last longer – it won’t go bad within a week but the flavors do mellow out the longer it is refrigerated so if you want more heat or zestiness, add a little more citrus and or hot sauce to taste.
I used grouper. It was fabulous!
I’m so happy you enjoyed that. Thank you for sharing that with me.
Best fish tacos this is the 2nd time making them they were a big hit with the family!! easy to make i will keep this recipe for sure absolutely delicious!!
That’s so great, Donna! It sounds like you have a new favorite!
Where do you get the sriracha sauce? Will I use it for anything else? Can I substitute this?
Hi Shelley, most grocery stores have it. It would either be found in the hot sauce section or the Asian section. You can substitute with your favorite hot sauce such as Tabasco.
These are amazing. Easy to follow instructuons with fantastic results.
I’m so glad you enjoyed it!
I am not usually a huge fan of fish tacos. Sometimes they are okay, but often they are rather bland. These are DELICIOUS! The whole family loved them!! I didn’t have sour cream, so instead used nonfat plain Greek yogurt.
That’s amazing Gwen! Thank you so much for sharing that with me!
Hi Natasha. can i use cod white fish instead of tilapia?
Hi Tanya, several of our readers have reported great results using Cod.
Great recipe my husband said it was the best fish tacos I made. Only changes I made, used fresh cod and mixed coleslaw mix with the creama. Didn’t use the cheese as I couldn’t find cojita and there wasn’t room in the tortilla if I wanted to add feta. Will definitely make this again.
That’s so great! Sounds like you found a new favorite!
This is now my go to fish taco recipe! I did sub out the mayo & sour cream for low-fat plain Greek yogurt – and it was delicious! I rarely have mayo or sour cream in the fridge, but always have Greek yogurt.
That’s just awesome!! Thank you for sharing your wonderful review Nicole!
They look amazing. Planning to make these tonight. Just a question? Is one taco one serving size??
Hi Veronica, 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
Made this tonight for dinner – it was excellent! My husband doesn’t even eat fish and he really liked it! He kept asking what’s in this sauce and what did you put on the fish, did you bake or broil it? I didn’t have an avocado but grilled some fresh corn on the cob and cut it off and was a nice color addition. Great recipe!!! – Thank You!!!
I’m so happy to hear that! Thank you for sharing your great review!
Easy and delicious. Great for leftover fish as well.
I’m so happy to hear that! Thank you for sharing your great review!
Thanks for the delicious recipe! You are so right about the sauce…yum! I used a little bit of lime zest in it too. I used ling cod for this recipe and it was awesome. I also used a corn/wheat tortilla that was very tasty. I’ll be making these again and again.
That’s so great! It sounds like you have a new favorite!
Natasha,
Made these tacos from fresh caught fish my neighbor gave me, & they were delicious! I couldn’t find the cheese, so used feta, but I will skip it next time. I wish your recipe wasn’t for such a large amount. I cut it to 1/3 as best I could since I had ony 1/2 lb. of fish, which was plenty for the 2 of us.
Thank you so much for sharing that with me. I’m happy you enjoyed that!
Oh goodness!! These are so good! I’ve made them about 10 times now. For friends and family. Everyone loves them! Thank you!
That’s so great! It sounds like you have a new favorite!
I used mostly chipotle Adobo sauce instead of siracha although I did use some of that also. Amazing…
Thank you so much for sharing that with me.
Absolutely fun and Delicious! Loved this recipe! I have two of the pickiest eaters in the country and my 13 yr. old had 8 of them🤣… Thank you!!!!!
That is the best when kids love what we parents make. That’s so great!
Thanks for this recipe! Just made it and fresh ingredients always win. I applied a Cajun spice rub to my tilapia and blackened it (2 minutes a side over medium high heat).
That’s so great! I’m so happy you enjoyed that!
These were delicious! I don’t like cilantro so I used parsley, but kept everything else the same.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made these last night and they were delicious. We used mahi and the only thing I modified was adding a little onion powder to the seasoning mix. You are so right to not skip that sauce, it is super yummy! Love your recipes and videos!
That’s just awesome!! Thank you for sharing your wonderful review Trixie!
Once again, I can’t resist the opportunity to tell you how much we enjoyed this dish last night. It was satisfying but not too heavy–the perfect dish for a warm summer evening in the Pacific Northwest. I’ve made so many of your recipes, my family now refers to you by name: “If came from Natasha, it must be good.” They’re always right! Thanks for this wonderful blog. Keep the good stuff coming!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
The fish tacos and the sauce are out of this world! Thank you for another great recipe!
That’s so great! It sounds like you have a new favorite!
loved these tacos but I need ideas for leftover sauce – I have a ton. Think I could pour it over cabbage to make cole slaw?
Hi Jen, so many ideas! Over veggies, rice, any meat or cabbage like you said! I’m so happy you enjoyed this recipe!
These tacos are just amazing, they have so many flavor profiles and taste as authentic as I’ve ever had. Definitely worth everything you put into it. Just make sure you make a lot because you will want more!
I’m so happy to hear that! Thank you for sharing your great review, Patrick!
Just made these tonight. I used shrimp. The seasoning is just like how I season mine. The sauce was very good. My husband loved the sauce. He thought if the shrimp were grilled or if a blackened fish were used it would have put it over the top for him. I think next time instead of using cabbage I will try lettuce. Thank you for the recipe. We enjoyed it very much.
I’m so happy you enjoyed that Caroline! Thank you for that awesome feedback!
Sauce is awesome. I use mahi mahi burgers from Trader Joe’s for this and it turns out very well.
I’m so happy you enjoyed that! Thank you for sharing your substitutions with us!
Delicious! We made it with Wahoo that we caught in the Florida Keys this weekend. Our kids ate 6 tacos each! This recipe is a keeper. Thank you!
That’s so great, Shannon! It sounds like you have a new favorite!
This recipe was so perfect for my taste buds. Now that I’m no longer in America I need to keep my flavors from the authentic places I’ve eaten in the past. I made bass fish on the stove top in a sauce pan and they were slighty crispy and delicious.
I really didn’t substitute anything as the recipe has all the ingredients I love and had available.
Thank you for sharing this one.
Mimi food junky.
I’m so happy you enjoyed that Mimi! Thank you for sharing that awesome feedback with me!
Have tried many fish taco recipes – this by far is the best of the best! Even a picky eater loved it! Made Mexican street corn as a side – everyone could not sing enough praise! Thank you so much for sharing!
That’s just awesome!! Thank you for sharing your wonderful review, Cindy!
This is my second 5 star review… I can’t keep making enough time of these. My daughter in college asks for them every single day. And I’m not tired of them either over a month. I make the sauce again and again. The Siracha sauce is the perfect amount in the sauce. Just went to a cooking class and their lime crema was awful. Yours is the golden standard—perfect!!! It’s been fun making your tacos with the sauce and slaw and experimenting with different fish. Thank you so much!!!
Awww that’s the best! Thank you so much for sharing that with me., Lee Anne! I’m all smiles!
Does this reheat well? Thinking of making this but not sure if I should halve the recipe as it may not all get eaten.
Hi Elisanna, yes, you can make this 1-3 days in advance and keep it refrigerated.
Thanks for sharing this recipe, Natasha! We used battered fish instead of making it from scratch to save time and use leftovers. My family loves the fresh sauce and Cotija cheese – it really seals the deal! Cannot wait to try the recipe next time using Mahi Mahi!
I’m so happy you enjoyed this recipe Joe! Thank you for that awesome review!
Absolutely delicious! Every bite was flavorful and the lime crema was THE BEST!
I can’t wait to try more of your recipes!
I’m so happy to hear that, Karen! Thank you for sharing your great review!
Absolutely love everything about this recipe. I’ve ordered a lot fish tacos at restaurants and food trucks, tried at least a half dozen other recipes at home. This is my very favorite.. just perfect as written!
Awww that’s the best! Thank you so much for sharing that with me Linda!
Excellent recipe!
I’m’ so happy you enjoyed that Monica!
I’m having a hard time finding Cotija cheese is there another cheese I can substitute with?
Hi Galina, There are so many great suggestions in the comments I highly recommend looking through those. Some have mentioned goat cheese, Grana Padano, feta.
Those were delicious! We used green onions and feta cheese, just because that’s what we had on hand, but this recipe was oh, so, good! Will DEFINITELY make again! Thanks for the yumminess!
Hi Kari, Thank you for the wonderful review! I’m so happy you enjoyed that.
Could you grill fish gas grill?
Hi Patricia, here’s what one of our readers wrote ” I made these for some friends this weekend and they were a huge hit. Instead of baking the fish, I grilled it and it turned out great. Everyone loved the sauce – so simple, but so delicious!” I hope that helps.
I think the sauce is the most critical ingredient in making great fish tacos … I’ve tried so many times to get it right, but this is the first recipe which I’ve been satisfied with. This is as good as anything I used to be able to get when I lived down by the border. Thanks for posting this!
I’m so happy to hear that! Thank you for sharing your great review Emma!
Thank you!! I love this recipe! It was super simple.
I’m so happy you enjoyed that Bau!
The nutrition facts never has the portion sizes, everything else is great !!
Hi Manny, just for future reference, the serving size is towards the top of the recipe card and the nutrition is per serving. In this case, it is per taco since the recipe makes 24 small tacos.
SO DELICIOUS!! The best fish tacos ever!
YUM!! We make these every weekend now and the sauce is awesome!
I’m so glad they are a favorite for you!
I have made these delicious tacos several times. We don’t include the cheese. The squeeze bottle is brilliant! You can get the sauce exactly where you want it and it’s less messy.
We love that squeeze bottle or that exact reason!
I liked all the flavors however I prefer to panko and pan fry seasoned fish in avo oil. The sauce is great however a good substitute is whole milk Greek yogurt. I enjoyed the balance of all the flavors in the sauce. I added a little to my veggies to make a slaw. Was a big hit with hubby and kids.
I’m so happy the family enjoyed this recipe Kim! Thank you for sharing that with us!
Made this evening. Used cod, which I dredged in egg with a fresh cilantro dice and then coated in a plain breading, seasoned with chili powder, cumin.
Thinly sliced Napa cabbage, aforementioned avocado, red onion, roma tomato.
The crema was spot on.
Easy peasy and tasty. Thanks.
Hi Thaddeus, I’m so glad you enjoyed it with cod. We’ve also had really good results with rockfish and this would work for salmon or even shrimp tacos.
This was good.seems ok to stand with many variations in toppings.as well as shell. Thx.
Yes! You can definitely dress this up and get pretty creative!
Natasha I love you taco it yummi Thanks/
I’m so happy you enjoyed this recipe!
Yummy sauce! I went simple. I divided the sauce and added a pinch of sugar and added it to my finely diced bagged slaw. Then I added a Tablespoon of jalapeno cream cheese instead of the Sriracha to the other half for a drizzling sauce. Family approved! I flaked the Tilapia and added a few more seasonings to the Tilapia and squeezed lime juice over it.
To the cumin I added
paprika
chili powder
garlic powder
and ¼ tsp. Goya Adobo with cumin (instead of salt) to coat the fish after cooked and flaked.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Tried this fish taco recipe tonight, with one big modification. I used salmon that I sliced legthwise with a sharp fillet knife into about 1/2 inch thick slabs, and I blackened the fish. I sliced it this way so that I could cook each price for about 2 minutes on each side. Used the same sauce recipe and other ingredients. Simply awesome!!! Will definitely cook this again!!! Thanks.
Thank you so much for sharing that with us, David! I’m so happy you enjoyed this recipe!
Yum! These fish tacos were awesome!! I forgot to get the cojita cheese -but were amazing anyways! I served this with corn on the cob and watermelon salad!
That sounds like the perfect summer dinner! I’m so happy you enjoyed this recipe Anne!
This is a wonderful recipe. It can easily be modified for an awesome salad. Skip the carbs, throw away the tortillas. Take the dressing and the cheese and combine it with a broccoli or regular cole slaw. Put the fish on top. I also have substituted chicken breast chunks for the fish and that worked awesome as well for the salad.
Thank you so much for sharing that with me Brad!
Made these fish tacos tonight. They are amazing! Tried other recipes before and no comparison. The sauce is fabulous and so easy to make! What amazing flavor! Thank you for sharing this recipe and I will share it with others.
That’s amazing! I’m so happy you enjoyed this recipe & thank you for sharing that awesome review with us Sue!
I made these tacos last night for dinner in honor of Taco Tuesday ;). THEY ARE SO GOOD!! My husband is not a picky eater, but he refuses to eat fish (bad childhood experience). When I mentioned to him that I’ll be making fish tacos for dinner his reaction was “Eh?!” (in disappointment), but I made them anyway. I assembled the tacos and put it in front of him. He chowed them down, and went back into the kitchen and helped himself to more fish – straight from the pan! This is how you know this one is a WINNER (and a new staple)! Thank you Natasha for hitting it out of the park, once again! ;-*
That’s just awesome!! Thank you for sharing your wonderful review It sounds like you have a new favorite!
The nutritional info says 172 calories per serving…assuming a serving is 1 taco?
Hi Amy, 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 :).
Great….thank you! I assumed it was for 1 taco but, seriously, who could eat just one of these!!! So good! My 8 year old was raving about them!
This recipe was delicious! My husband and I throughly enjoyed the tacos and new found mexican cheese. I will be adding this one to my cookbook.
That’s just awesome!! Thank you for sharing your wonderful review, Katie!
This was a perfect recipe. I was delighted at how beautifully they turned out. The sauce was perfect like you said. I pan seared the tilapia with a little oil to save time. So easy to make but tasted gourmet. My kids loved these with both flour street tortillas and white corn. Look forward to trying your other recipes!
That’s just awesome!! Thank you for sharing your wonderful review, Lee Anne!
This was absolutely delicious. I couldn’t find the Mexican cheese but the tacos were great anyway. My son, who is a picky eater even went back for seconds! I used some freshly caught panfish fillets instead of tilapia and the taste was amazing. Thank you Natasha!
That is the best when kids love what we parents make. That’s so great!
Finally, a fish taco recipe that is truly a keeper. We also LOVED the sauce! Thank you
You’re so welcome, Julie! I’m so happy you enjoyed that!
1st time making fish tacos at home. Was very pleasantly surprised simple and delicious these were. My suggestion would be to not forget the limes. Really makes the dish come together.
I’m so happy you enjoyed that. Thank you for sharing that with us, Russell!
Very very yummy. Even my 4 year old liked this recipe. I cut the cayenne and sriracha in half for him, and added crunchy jalapeños to mine for some crunch and some kick.
I couldn’t find cotija and just opted for mozzarella, which was fine. Any better suggestions for cheese substitutions?
This recipe will be going into regular rotation at our house.
Hi Annie! There are so many great suggestions in the comments highly recommend looking through those. Some have mentioned goat cheese, Grana Padano, feta.
I’d opt for Monterrey Jack, or goat cheese as some have mentioned.
LOVED IT!!! I made this exactly according to the recipe and it was absolutely delicious. Thank you so much 🙂
That’s just awesome!! Thank you for sharing your wonderful review, Amber!
I used cod and it was fine. I didn’t have sriracha or sour cream…so I used Greek yogurt, a bit of chilie sauce, and hot sauce. “Whadda ya know!” it actually was good. Other than the sauce & fish everything else was the same.
I hope you get to try it with the sauce next time Connie! I’m so happy you enjoyed this recipe!
These were fantastic! Very easy, fast enough for mid-week meal and outstanding results.
I’m so happy you enjoyed that! Thank you for that great review!
Great recipe! I used red drum instead of tilapia and added maybe 3 times more of Sriracha sauce (the kind I got was Sriracha and garlic, so maybe it was a little different from regular Sriracha?) though we don’t eat spicy. Will definitely be using the recipe in the future! Thank you!
Hi Anna, interesting! I haven’t tried that variety so it may be a milder version of sriracha. I’m so glad you loved the fish tacos!
Made this recipe exactly as listed, including using the cumin. It was delicious. The lime crema was wonderful. I went to a cooking class last week and we had fish tacos. The chef used the bottled crema sauce you can find in the Mexican food aisle. It was so easy to make the sauce and it was all delicious.
I’m so happy to hear that! Thank you for sharing your great review, Susan!
hi nataliya, i was wondering if u could recommend any alternative protein for those that do not like seafood.thank you
Hi Anneta, we have always made them with fish but I think grilled chicken would taste great here also.
Really loved this recipe. It was delicious and simple to make. The fish turned out great and the sauce was tasty! I did use fresh garlic in the sauce. This will be my go to fish taco recipe from now on! Thanks!
You’re welcome! I’m so happy you enjoyed it Carmie!
I would never put cumin to fish taco. I am Mexican, we never use it in any kind of taco, sorry.
Thank you for sharing that with us, Otilia! We love this version, I hope you give it a try!
Thank you for this wonderfully delicious recipe! It was a big hit with my family, so much so that my fussy 4.5 yr old son had 3 tacos!! Definitely making this again…and again and again. 😊
That’s so great! Don’t you love it when kids eat the food we parents prepare?!
Honestly, I’ve never felt compelled to comment on a recipe. You’re my first. My husband and I LOVED this fish taco recipe. The fish was amazing even all by itself and that sauce! You were right about the sauce. Can’t wait for leftovers tomorrow already! Thank you!
Aww! That’ so awesome! I’m so happy you chose to comment! Thank you for that amazing feedback, Terri!
This sauce is to die for and have used it several times on everything including tacos, crab cakes, and baked shrimp. Have even added horseradish and parmesean to it as a baked steak topping and it was wonderful!
That’s just awesome!! Thank you for sharing that with me!
These are the best fish tacos I’ve ever made (and I’ve tried many different recipes), simple, and healthy!
I’m so happy to hear that! Thank you for sharing your great review!
I have made these tacos a few times and they are delicious. I took out the cheese and it did not take away from the taste at all. The squeeze bottle is a must have and is available at a dollar store.
I’m so happy to hear that! Thank you for sharing your great review Joanne!
Natatsha, I have been following your style of cooking from a far for sometime now. I love love love you recipes but please publish a cook book with your favorites!
Aww that’s the best! thank you for sharing that with me!
SO GOOD, made these and it was fantastic!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
My new favorite way of making fish tacos! It’s delicious and easy!
That’s just awesome!! Thank you for sharing your wonderful review Mike!
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!
Excellent! My husband said the sauce was “restaurant-worthy”!
That’s just awesome!! Thank you for sharing your wonderful review Claire!
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!
I’m glad you shared your idea on the swap. I also have catfish that I was going to fry but wanted to look for a healthier alternative to frying. I’ve never used catfish for tacos before so thanks for the suggestion. May I ask if you still added the pat of butter? Also, did you soak your fish in milk first? I see that recommended for catfish recipes to get rid of the fishy flavor. Finally, how high & how long did you bake them for?
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!