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. 
OMG, soooo good! Thank you for sharing this recipe.
You’re welcome! I’m so glad you enjoyed that!
Hi l love your recipes. God bless you
Thank you for that compliment! Blessings to you!
Delicious recipe. I had to make the following changes due to we can’t go out and this is what I had in the house. I used 2 pieces flounder and 4 small halibut. Also shredded pepper jack and Colby jack cheese together. All was still very delicious. Thank you for sharing and hoping everyone is staying safe.
You’re welcome, Fern. I am so happy to hear that your substitutes and limited ingredients still worked. Wishing you and your family are safe and healthy!
These were easy, beautiful and delicious. Only thing I did different was used Mexican Creme in place of the sour cream. The whole family loved them. Next time I just need to make more. Thank you
That’s just awesome!! Thank you for sharing your wonderful review, Donna!
Delicious!!! Especially with the adult beverage of your choice!!!
I can’t wait to make this more and more this summer! It’s perfect for Taco Tuesday!
I’m sure I’ve commented before, but here I am making these again with shrimp. Delicious. These tacos are a staple at our house and I’ve made them for guests and they are quite the hit.
That’s so great! It sounds like you have a new favorite, Inga!
Made this recipe yesterday for lunch and it was a hit! My daughter ask for it again for Dinner!
Thanks Chef Natasha💜
That is fantastic! Thank you for the great feedback and I think your daughter found her favorite recipe!
These were AMAZING! I followed the recipe to a “T” and the flavors blended so perfectly! These are definitely going on the regular rotation, especially for summer!
That’s just awesome!! Thank you for sharing your wonderful review, Bethann!
Simply delicious! Having company for dinner tonight and can hardly wait to share with them!
Isn’t the flavor amazing! Thank you for sharing that awesome review with us! I hope your company loves this recipe.
Love this recipie! Will def be making it again
I’m glad you enjoyed this recipe, Cindy!
It was AMAZING! Everyone LOVED it, even my youngest, who can be picky when it comes to fish.
Thanks for sharing that with us, Karen. I’m glad everyone loved the recipe! Thank you fro your great review.
I thought that is was super simple and that they were really good!
Thanks for your good feedback. I’m glad you loved this recipe!
Can you make a video how you made it
Thanks for your suggestion. Hopefully we can do a video on this in the future.
I made these tonight! I bought broccoli slaw from my local grocery store and it was delicious. However, I did double the sauce recipe and the sour cream was really overpowering, so I think next time I won’t use as much. Other than that, these were really good 🙂
Thanks for sharing that with us, Kate. Feel free to adjust the sour cream next time if you prefer that. I appreciate your feedback.
It was really good! Next time I might just use less siracha because of my dislike for spicy foods.
I’m so glad you enjoyed that Sara. Thank you for that wonderful feedback.
Not only did I love them, but my wife and 16-year-old son (!) did as well. Almost started a fire when I forgot to remove the parchment paper when broiling, but other than that, superb result!!
Thank you for that awesome feedback, Howard! I’m so glad the entire family enjoyed that!
This was the best fish taco recipe. The sauce is the best and easiest recipe. My teenage kids loves them. Planning on making next Friday.
Fantastic! Thanks for the great feedback and for sharing that with us. The sauce is indeed the best!
Hey Natasha,
Could I use chicken instead of fish? A lot of fish is bad for women and my husband, Anthony, doesn’t really like fish. Also, chicken is on sale this week (the boneless skinless chicken breasts) and I would really like to buy it. Also, Anthony loves chicken so it would be good to have in tacos. 🙂
Hi Kaylee. I haven’t personally tried chicken for this recipe yet but I imagine it should be okay. Someone else also commented that they used chicken and it was great too!
Wow,looks very delicious,thank you for sharing this recipe.I cant wait to cook this kind of menu.
You’re welcome. I hope you love every recipe that you try!
Delish!! Was worried about the amount of cayenne, but turned out perfect amount of heat. Whole family loved them!
That’s so great! Thank you for sharing that with us Leigh.
I love this recipe! I just got finished making them and they turned out amazing! The fish taco sauce is to die for. I will definitely be making them again!
That’s so great! It sounds like you have a new favorite Bree!
Where are your tortillas from? Or what brand. I can’t seem to find thinner ones like the one you used
Hi Angela. we bought this at our local grocery store. These are thin corn tortillas. The Mission brand or the Guerrero brand usually work great.
Hands down the best fish taco recipe! Was a huge hit with the family.
That’s so great! It sounds like you have a new favorite!
Regarding the fish taco’s…is 1 taco 1 serving? Thank you.
Hi Jackie, 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 glad to see my fish taco sauce recipe being shared and loved! Thanks for crediting me
You are most welcome! Thank you for coming up with such a fabulous fish taco sauce!
Hey I’m Kaylee that invented the fish sauce! So glad to see you love it!
Hi Kaylee, what an honor – how awesome that you stopped by my blog. We don’t just love it, we are obsessed! Thank you so much!
Just perfect and easy. Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it!
I wish to get your delicious chocolate cake recipe.
All these recipes is so good.
I’m so glad to hear you’re enjoying our recipes Julia. Thank you for that wonderful feedback. You can find our Chocolate Cake recipe here.
Bababababababooooinkin! Quite good. Except don’t bake the fish: pat it dry, mix taco seasoning with and and flour, coat each piece well, and saute it in olive oil. Make sure pan is scalding for a nice sear. Serve with spanish rice is good.
Thank you for sharing those tips with us!
Great tip, definitely going to do this👍👍👍
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
I’m giving it a five for the base recipe. My sons and I thought the tsp of salt for the fish seasoning was….maybe too much. Also, I still have not cooked a fish fillet at 350 for 20 minutes. Perhaps the thickness of filets in my region differs from yours. Or perhaps, we prefer different fish textures. This is our fourth time making this. This is my first time following the recipe.
Thank you so much for sharing that with me. It is possible that it varies by region. We have photos for reference, did it look similar?
For the most part mine are bigger, then it dawned on me that I am at the cusp of high altitude and also in an arid region, to boot. I do have to say, I always double the sauce recipe. My husband was just telling me how much he loves the sauce…”it just makes it”. Thank you so much for answering so quickly. I was quite surprised. I do visit your site often. I like your taste buds….ha ha ha.
Recipe looks great, planning to make it this week! I’m pretty sure I won’t be able to find any Cotija cheese though, any suggestions for a substitute? Is this fresh Cotija or aged?
Hi Vj, There are so many great suggestions in the comments I highly recommend looking through those. Some have mentioned goat cheese, Grana Padano, feta.
Hi do you and one of the sauces to the red cabbage?
Hi Tammy, I’m not sure I understand your question.
These are SO good an refreshing! Followed the recipe “to a T”. These are better than several restaurant fish tacos I’ve had! Definitely a new go to recipe. Thanks!!
Thank you for your great review Max. Glad that you loved this recipe!
Just made this last night and my kids and husband loved it!! Another recipe win from this website. Thanks Natasha!
That is the best when kids love what we moms make. That’s so great, Crystal!
yes please! These are great
We love fish tacos but that sauce is definitely a game changer! So good!
This recipe is as simple as it is delicious! So fresh and full of flavours and the topping suggestions make all the difference! Thank you, Natasha!
Have you ever made shredded beef tacos?
Hi Maria, that sounds like a great idea. We do have these beef tacos here you may enjoy.
I was looking for a fish taco recipe and came across this recipe, let’s just say no need to look no further! The best, most tasteful fish tacos I’ve had. Paired it with cilantro lime cauliflower rice and homemade beans. Thanks for the delish recipe
That’s so great! It sounds like you have a new favorite!
The family love these! So fresh and tasty. A little prep required, but totally worth it. Thank you!
You’re welcome, Stacy! I’m so glad you liked that.
My family has made this fro taco Tuesday night at least 4 or 5 times and it’s always a hit! The flavors are great together and the addition of cilantro gives it a “fresh” taste! Absolutely delicious!
That’s so awesome, Tae! Sounds like you found a new family favorite!
The recipe is for 24 tacos, and you have prepared 7 pieces of fish…so are you using just under 1/3 of each piece per taco? Do you shred all the flesh before dividing it up into the 24 servings?
Hi Diane, we sure do. We break it down and load them up with the desired amount.
I would update to lose the garbage fish tilapia to some other firm fish.
100% agree. I am surprised she used Tilapia, wouldn’t feed it to my dogs.
Tacos were amazing! loved it..
I’m so happy to hear that!
We made them for Dinner tonight. Super easy I had my teenage daughter helping with the whole process and she loved how easy it came together. My husband is super picky and he sure enjoyed them as well as our teenage kids. We have a new favorite in this family! Next time I make them the only thing I would add is a side of rice and beans like they do at Rubios! Thank you for all your recipes!
That’s awesome and it sounds like a good plan. Thank you for sharing that with me and for giving great feedback! I hope you love every recipe you try!
These are AWESOME! Made them tonight and they were delicious and enjoyed by my husband and son as well! Thanks so much!
You’re welcome! I’m so glad you enjoyed this recipe!
We absolutely love these. Thank you!
You’re welcome! I’m so happy you enjoyed it, Shanna!
Hi Natasha,
Do you think I could leave out the lime juice out of the sauce? Hubs cannot have any citrus.
Hi Olga, I haven’t tried it with anything else acidic but just leaving it out – the sauce would seem like it’s missing something. If you experiment, please let me know how it goes. If anyone else has tried a substitution, please let us know!
I’d consider rice vinegar, either plain or seasoned.
Excellent recipe. I used cod and it was perfect. I am not a very good cook but these were simple, delicious, and my boyfriend loved them.
Hi Jenn, I’m so happy you enjoyed that. Thank you for sharing that with us!
Search no more. This is THE best fish taco recipe and the one I will always use from now on.
That’s just awesome!! Thank you for sharing your wonderful review!
Super scrumptious! And so easy! I made salmon and chicken versions, and both were tasty as. The sauce is to die for! Thanks so much for sharing this recipe, I will be making it again soon for sure.
I’m so glad to hear it, Elizabeth! Thank you for that awesome report.
This is my “go to” at least once a month. Both my husband and I get smiley for fish taco night! We also make it sans shell or wrap. I serve with side of corn, black bean, cilantro and minced roasted red pepper dish. Simple and delicious meal. I use the sauce for Turkey sandwich and wraps, it’s great. Thank you for sharing this recipe!
I’m so glad to hear it! Thank you for sharing those tips with us & for the wonderful review!
Oh my gosh! These are delicious!! And so quick and easy! Everyone loves them. Thank you so much for sharing your recipe!
Sounds like you found a favorite, Demi! Thank you for that awesome feedback!
Substitute the sriracha for CANNED DICED CHIPOTLES IN ADOBO SAUCE.
YOUR WELCOME. 😉
I made a variation of these but didn’t change the sauce. Wife LOVED them – and told me to make the sauce exactly the same way next time.
That’s so great! It sounds like you have a new favorite!
This is my go to fish taco receipe
That’s so great, Terri! Thank you for that awesome review!
i want the Recipe so bad like not funny
I hope it becomes a new favorite for you!
How far in advance can you cook the fish and keep it warm without drying out. Thanks
Hi Rose, I would say up to 3 hours keeping it warm in the oven with foil over so it doesn’t dry out. The fish does serve really well at room temperature also. It’s rarely still warm after the tacos are assembled and no one minds.
Fish tacos were amazing! Followed recipe except for cilantro. We’ll make again. Thank you.
You’re welcome! I’m so happy you enjoyed it, Deb!
I made these last night and they were a huge hit. All the flavors blended so well together. I’m not a seafood person at all but these fish tacos will definitely be on our regular rotation.
I’m so glad you enjoyed it!
This is my 2nd review and it’s about the sauce. I make this fish recipe about once a week that’s how much my family loves it. Each week I have extra sauce and we’ve found it to be perfect for breakfast burritos, breaded shrimp and baked potatoes. The kids even like it as a dip with chips. Thanks again for a great recipe that has great protein for my vegetarians
Wow! That’s so great! It sounds like you have a new favorite on our blog!
I SO glad I found your blog! Thank you for these! They look so yummy!
You’re welcome! I’m so happy you discovered our blog!
My husband and I just spent a week in South Beach , Fl and had amazing mahi tacos . I was hoping to replicate those and yours were possibly even better!! So delicious ! used frozen Cod from Whole Foods and it was perfect ! I will definitely make these for company ! Can’t wait to share ! Even on my Keto diet. Thank You !
That’s just awesome!! Thank you for sharing your wonderful review, Jill!
I made this for the first time last night and my husband and I just LOVED it! The taco sauce really is amazing! My husband told me to ‘put it in the archives’ because he was such a fan. We didn’t even use the best tilapia, just some Walmart frozen ones and this was still delightful. I’m sure with GOOD tilapia this would be to die for! This is coming from someone who typically doesn’t love fish recipes.
My only suggestion for anyone making this in the future is to check proportions, I only cooked up 4 pieces of tilapia but didn’t adjust anything else. So our tilapia was a little extra seasoned and spicy! We also only used about half the taco sauce (which is okay, we decided it’s good enough to eat as a dip so I’m going to pick up some tortilla chips today.) Also, we used Tabasco sauce instead of Siracha simply because it’s what I have in the fridge.
I’m so happy you enjoyed that. Thank you for sharing those tips with us, Ashley.
No such thing as “good” tilapia. It’s garbage fish use literally anything else. Surprised she used it.
These are fantastic! I’ve used this recipe at least 10 times now. Shared it with 5-6 people and it’s now their favorite as well! (Feta is a perfect alternative if you can’t find cojita)
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Love love love them! Thank you for the recipe!:) Happy in KC!
You’re welcome! I’m so happy you enjoyed it, Elizabeth!
These were very good! The sauce was great too! I will make this again and again and again!
I’m so glad you enjoyed that, Michelle! Thank you for sharing that with me!
This was definitely a hit!
I’m so glad you enjoyed it!
Made these a few times and they always turn out perfect! Great, quick and easy meal and most importantly, delicious!
Also great as a leftover!
I’m so happy you loved the recipe. It’s definitely in the top 10 at our house.
I made these tonight with homemade tortilla shells. They were very flavorful. The spice was very mild. I will make them again. The whole family enjoyed them. The cabbage was a weird sounding addition but it was so good.
That’s just awesome!! Thank you for sharing your wonderful review, Chris!
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