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. 
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.
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!
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 🙂
Wow! Just hopped over here after making your delicious BBQ chicken thighs (was literally nibbling leftovers while reading reviews lol), and as a huge fish taco fan, I’m so exited to attempt these. Fish tacos are something I absolutely love to order out but for whatever reason, never imagined I could make simply at home. Now I’m stoked to add the ingredients to my grocery list and make this for our family really soon! Just wondering…do you serve the fish warm right away or would you typically bake it, refrigerate, and then shred it up? Wasn’t sure if it was served hot or cold.
Thanks so much, Natasha! Love your recipes!
I hope you love this recipe, Meredith! Thank you for sharing that with me!
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!