Fish Tacos Recipe with Best Fish Taco Sauce!
Our all-time favorite Fish Tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – a garlic lime crema that you will want it on all your tacos!
This post may contain affiliate links. Read my disclosure policy.
This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.
This recipe is party sized and can be scaled down to feed a smaller crowd. It was developed by my brother-in-law, Slavik and it has been adopted by pretty much everyone in our family. I have had so many requests to publish the recipe so here it is! It’s an easy, excellent fish tacos recipe. Thank you Slavik for sharing your awesome fish tacos with us. I’m pretty sure it’s impossible to ever get tired of this recipe. P.S. They just happen to be gluten free fish tacos!
Seriously though, be generous with that fish taco sauce! The sauce recipe was adapted from Kaylee on All Recipes. We simply doubled it because there never seems to be enough of the sauce ;).
Ingredients for Fish Tacos:
We used tilapia but you are welcome to use any white fish. Salmon or shrimp would be amazing as well!
Fish Taco Toppings:
*Cotija cheese is a Mexican cheese that crumbles when you grate it; similar to feta but much milder in flavor and not nearly as salty. It is inexpensive and found in the refrigerated cheese section of the grocery store.
Ingredients for Best Fish Taco Sauce:
For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha. The sriracha gives it a little kick of spice so you can add more or less based on your preference. This taco sauce is essentially a lime crema – the perfect blend of tanginess and heat (print the recipe below).
How to Make Fish Tacos:
1. Line a large baking sheet with parchment or silicone liner. In a small dish, stir together seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle the seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with olive oil and top each piece with a dot of butter. Baked at 375˚F for 20-25 min. If you want it to get a little browned around the edges, you can broil for 3-5 minutes at the end if desired.
3. Combine all the Taco sauce ingredients: 1/2 cup sour cream, 1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce, or to taste in a medium bowl or a large measuring cup and whisk together until well blended. It’s really fun and feels like dining out to serve the sauce in a squeeze bottle like this one.
4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: start with the fish then add remaining ingredients finishing off with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze extra lime juice over tacos.
Mmmm so much sauce! I’m so crazy about this taco sauce. Seriously the best!
⬇ Print-Friendly Fish Tacos Recipe:
Fish Tacos Recipe with Best Fish Taco Sauce!
Ingredients
Fish Taco Ingredients:
Fish Taco Toppings:
- 1/2 small purple cabbage
- 2 medium avocado sliced
- 2 roma tomatoes diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro longer stems removed
- 4 oz 1 cup Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce or to taste
Instructions
-
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
-
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
-
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
-
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
-
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Tacos? Don’t miss our most popular taco recipes here (the beef bulgogi and shrimp tacos are completely swoon worthy!)
I’m so tempted to make these again for dinner tonight. I will never stop loving this recipe! I hope you all love it as much as we do.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Never had fish tacos before. I forgot Avocado but ran with it anyways. It was awesome, I used Walleye, I will definitely be eating this again. Thank you for all the instructions and videos.
You’re most welcome, Matthew! Glad you enjoyed it.
Hi Natasha,
I love your recipes and would love to try these. Could you please let me know how many taco’s one average a person eats? We’re a family of 5 (three young kids). Thank you!
Hi Sharon, it really depends and it is very hard to estimate but this recipe makes 24 tacos.
I used to order fish tacos at restaurants until I discovered these. They are the best and everyone I’ve made them for raves about them.
These are so popular, and we love them so much more being homemade! I’m glad you enjoyed this recipe!
Made this for my partner and I and we LOVED it! Not long later we made this again when we hosted our friends for dinner and they LOVED it!
I swapped sourcream with low fat yogurt and still tastes pretty good!
I’m glad this recipe was a hit! Thank you for your great comments and feedback.
Just made these today and the whole family loved them!! It was so easy and fun to put together! We all love the shrimp ones as well. Thanks Natasha for your wonderful recipes!!
You are very welcome, Mahi! I’m glad that you loved this recipe. Thank you so much for your wonderful feedback!
Followed the recipe and ours were really salty die some reason. Next time I will just leave the salt out completely. Sauce was great!
Sounds good, feel free to omit it from the recipe or adjust the seasoning according to your preference.
Delish! Fan favorite every time we make fish tacos.
Thanks, Kathryn and great to hear that this is one of your favorite recipes.
Excellent recipe! Hubby loved the tacos!
That’s so great! Thank you for the wonderful review!
So delicious – thank you! Decreased the spice to suit my kids, but they were a hit all around. Any suggestions for uses for leftover sauce? I have quite a bit and didn’t want to toss it.
I’m so glad you all enjoyed it, Courtney! This sauce keeps well covered in the refrigerator for a few days. It can be used on almost anything!
Prepared your fish tacos tonight for dinner and my husband and I both agreed they were the best fish tacos I have ever served up!! Thank you.
That is so wonderful! Thank you for your awesome feedback, CJ.
We love these. The leftover sauce makes a terrific veggie dip!
Glad you loved this recipe, Andy. That’s a good idea too!
I have made these several times and they are seriously the best. The only change I made was I use cod. So good!!!!
Sounds great! Thank you for sharing that with us and for giving this recipe a great review, Lori. Glad you enjoyed it.
This dish was so delicious!!! We loved the sauce and the combination of flavors. I used fresh cod and it was perfect!
These are our favorite! I’m so glad you’re enjoying them also!
So so good! We will be doing a Taco Tuesday tradition bc of these tacos. Super easy and delicious!
Sounds like a great plan! Enjoy and hope this becomes a hit.
Well getting ready to try your fish Taco recipe ! There is NO WAY I will EVER eat a Tilapia and neither should you after researching them like I did , YUCK ! I am going to use a very nice piece of Cod Fish broiled using your ingredients !! I cannot wait to sink my teeth into one of these rascals and neither can my wife !!! Will let you know what we think ! The one ingredient that stumps is the purple cabbage? I told my wife probably used for a nice sturdy crunch factor , color addition and to add a unique cabbage flavor ? We’ll see lol , Mark
Please share with us how it goes, Mark. I hope you enjoy the recipe!
Ono you know! Made it with mahimahi caught by a friend. The seasoning for the fish was spot on, and didn’t frighten my picante averse daughter. I used half cayenne and half chipotle. The crema was also great. Reminds me of Baja and San Diego fish taco stands. Mahalo!
Thank you so much for sharing that with me.
Natasha! This was truely a hit at dinner! We used yellow corn tortillas and it was absolutely amazing!! Thank you for the awesome recipe! I look forward to making more of your inspired foods.
That’s just awesome! Thank you for sharing your wonderful review!
Good thing I saw this post after I had something to eat! such mouth watering pictures! Have to try it this weekend, HAVE TO!
I hope you all enjoy this recipe, MJ!
Soooo delicious!! Our whole family enjoyed this. I used rockfish, and it was perfect!
Thank you!
Thank you so much for sharing that with me, Liz!
Thank you for the excellent sauce recipe! Love it! Sure beats ranch dressing which I usually use with tapatio.
Thank you so much for sharing that with me.
Tilapia is a bottom fish. Not recommended
Would recommend any other fish.
Agreed!
Definitely stay away from bottom feeders. Instead try fish like halibut, flounder, or grouper.
Wild tilapia usually feeds around the mid-level of the water. Halibut, flounder and grouper are all bottom feeders. In fact, many delicious, healthy fish and shellfish are classified as bottom feeders. With farmed fish it doesn’t really matter where it feeds as long as it is raised in a clean and healthy environment and fed a balanced diet. Look for certifications on the packaging from organizations like the Aquaculture Stewardship Council, Global Aquaculture Alliance/Best Aquaculture Practices and Ocean Wise.
My recipe review: YUM! My son, who is new at cooking, and I quickly and easily whipped this up for a family dinner. We used farm-raised tilapia and followed the recipe to a T. All agreed this one is a keeper. It is fresh, light, flavorful, and has a great combination of tastes and textures. We doubled the sauce recipe because I had an inkling it would be something we would all love. I was not wrong…
Thank you, Natasha, for a wonderful recipe!
Fantastic feedback! Thank you so much for sharing that with us, I’m happy to know that you enjoyed this recipe. Thank you for your tips and suggestions too, so helpful.
I second that opinion💕 I won’t eat at a restaurant that serves tilapia!
My boys loved this meal…one is lactose intolerant so his skipped the cheese and sauce and he still raved over it..
Hi Andrea, great to hear that your boys loved this recipe. Thank you for sharing your great review with us!
I tried pan fried catfish fillets with this recipe and it came out awesome.
Thank you so much for sharing that with me, Albert! I’m happy you enjoyed that!
I can’t find cojita cheese at the supermarkets here, what cheese is close and can be substituted? Thanks
Hi Judi, Cotija is hard to match, but a shredded Mexican 3-cheese blend might work. One of our readers also wrote the creaminess from shredded Monterey cheese was a hit for him! I hope this is helpful.
We prepared this twice this weekend! First time we used fresh tilapia and shrimp. I was raving about it to some family members so we made it again. Second time we used cod (frozen). We didn’t have siracha sauce and substituted some horseradish and red pepper flakes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kathy!
Can’t wait to make these tomorrow night. What is a serving size? How many will ea h person typically eat?
Hi Cindy, 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.
This recipe is simply delicious! I used Pico de Gallo in place of the Roma tomatoes and onions and I also added jalapeños.
Great to hear that it was a success, glad you loved it!
Thanks for the recipe! We used Monkfish medallions at 375 C for ten minutes and everyone enjoyed their lunch very much. Fantastic!
You’re very welcome, Marylee. Thank you for giving this recipe a great review!
Thanks for the recipe! We used Monkfish medallions at 375 C for ten minutes and everyone enjoyed their lunch very much. Fantastic!!
You’re welcome! I’m happy to hear that, thanks for sharing.
Joining the other 5 start reviews here, such a hit and the fish was simple and DELICIOUS!! Saved this one for sure and works on busy nights.
Thank you for your great recipes:)
Thank you for giving this recipe a wonderful and perfect review, Lindsey! I’m glad you loved it.
One of the best fish taco recipes out there and that line crema is so awesome !!!!
I’m so happy you loved the tacos and the taco sauce. Thank you for the amazing review.
Ok so me and my dude wanted to start trying different things, so we googled some recipes and narrowed it down to your fish taco recipe. We absolutely LOVED it! But the BEST thing ever,was the taco sauce! We both agree that it is amazing!!
Hi Deandra, these fish tacos have been a favorite for many years. I’m so glad you loved the recipe!
These are the best fish tacos I’ve ever eaten!!!! I will be making these a lot!
That’s so great! It sounds like you have a new favorite!
My mouth was salivating just reading your recipe and all of these 5 ☆ reviews! I especially recall the many rave reviews of the fish taco sauce! Good news, bad news. I used 6 oz of Cod and Louisiana Cajun Blackened Seasoning that I already had instead of needing a bunch of spices. Pan seared it instead of baked because I like it a little brown and crispy on the outside. Delicious!
BUT… I didn’t have Sriracha sauce (don’t even really know what it is) so I Googled what can be substituted.
I ended up using a little cayenne pepper and red pepper flakes and it was waaay too spicy for me!! I’m single, was eating alone (that’s why only 6 oz of fish for 3-4 tacos) . Such a waste for that much sauce even if it had turned out delicious!!
I am going to attempt this again in a few weeks But sure wish I knew if the Sriracha sauce will be too spicy for me as well so as to not waste $.
Wondering if just the sour cream, mayo, lime juice and garlic powder will be delicious OR what is best to use for just a kittle kick/how much!
I don’t mind buying Sriracha sauce
(although it’s probably the only thing I’d use it on) IF I knew the sauce will be delicious! Is it like that Frank’s hot sauce? I do love Buffalo wings
But have never made them. I order beteeen a mild-medium sauce..a little kick, NOT firey!
Hello Vickie, thanks for sharing your experience with us. I recommend trying out a little bit of the sriracha sauce first and just add a bit more if you can handle it.
First time eating and making fish tacos! Absolutely delicious! Will definitely be making these again soon! Thanks so much for sharing the recipe!
You’re welcome, Nicole. Thank you so much for sharing that with me.
Sriracha sauce can be found in the Asian food section. I usually halve the sauce recipe and still have leftovers. But the leftovers are good as a regular salad dressing, or as a topping for any baked fish or chicken.
I did my fish in a batter so it was moist with a nice crisp crust. I didn’t have any siracha either…but did have everything else on hand. The sauce needs a kick… i found some buffalo wing sauce in my pantry and 1 -2 tbs, wooo-eeee, perfect! My kids n hubby gobbled up these tacos *noting the sauce as one of the stars* 🙂
Have since shared this recipe!!
Hi Stephanie, The sriracha is the kick that the sauce needs. You definitely need to try with sriracha next time as written and you’ll love it. Thank you for trying the recipe and sharing it.
Off the charts good! Great flavors all around. I made some corn tortillas and briefly fried them, grilled the fish on the BBQ then built the tacos. YUM! I shared your recipe with my family across the nation too! Good job!
Awesome! Thank you for your wonderful review and for sharing this recipe with other too.
I’ve been looking for a fish taco recipe for months. These tacos are awesome! I can’t wait to make them for friends.
I’m glad you found this recipe, Oliver! I hope your friends will love this recipe too.
Going to make these tomorrow for dinner. Couldn’t find Cojita cheese, bought Fresco, will that work as well?
Hi Michelle, I haven’t tested that, but I imagine it may work. If you test that, I would love to know how you like it.
I made these last night, used corn tortilla and I used kale instead of cabbage… ooooh it was a very big hit and at the end of the meal.. family said a do over and can you make it with Salmon next time..
I’m so happy your family enjoyed this, Whitney! That’s so great!
My Family just loves this recipe. I tried it with salmon last night and I actually think it tasted better. I also use a cole slaw mix instead of buying cabbage for it.
So good to know that, Cathy. Thanks for sharing!
Love your recipes Natasha! I make a similar sauce for fish or shrimp tacos. I use Mexican crema (table cream/sour cream) and I use chipotle adobo sauce instead of sriracha. I sometimes toss cabbage, diced red onion and cilantro in the sauce for a more scrumptious taco slaw. Leaving it in the bottle does last a few more days for other recipes though.
One recipe request if I may: can you make a recipe with a black garlic marinade soon? I recently tried black garlic marinade ribeye skewers and they were amazing. Thank you! Yuma, AZ fan-Adriana
Thanks for sharing that with us, Adriana. I’m glad you are enjoying my recipes! I don’t have a recipe for that yet but thanks for your suggestion.
SAUCE only.
I made this sauce for my own fish tacos and it is scrumptious!
Hi Natasha! Great recipe. Can you tell me how long the sauce stays in the fridge? That sauce is no joke! The recipe made a lot!
Hi Cat! I’m so glad you enjoyed it! This sauce keeps well covered in the refrigerator for a few days.
Tasty, thanks! Air fried cod…go easy on the seasoning though.
Glad you liked it, Matt. Thank you!
I used cod and this recipe was delish!!
Yum! I’m so glad you enjoyed it, Lena. It’s one of our most popular recipes, for a good reason!
Went with crumbled goat cheese. Everything else the same except downsized for two. Holy Smokes! My only regret is I should have downsized for four! Incredible!
That’s just awesome, Jim! Thank you for sharing your excellent review!
These are DELISH! I also made it using shrimp and it was just as good. My kids loved them too.
I’m glad you and your family loved these tacos!
The tacos were delicious!!!! I specifically love the sauce. Thank you ! I would highly recommend this recipe.
Wonderful to hear that! Thank you for your awesome review, Claudia.
I don’t cook. Ever. But I decided I’d be a good wife and have dinner ready when my husband got home from work today. I made these tacos (I used mahi-mahi instead of tilapia) and they were AMAZING!! I am a super picky eater and I loved these tacos! Not only was my husband surprised that I actually cooked, but he couldn’t believe that the food I made was as delicious as it was. We will definitely be eating these again in the near future!
I’m so glad you both enjoyed it, Brittini! Thank you for the wonderful review!
This is the best fish tacos recipe ever! It was a real hit in my family. I couldn’t find the Sriracha for the first time making it so I got a bottle of Chipotle sauce to mix in instead and this was so good! Wasn’t too spicy. Since I have gotten the Sriracha now I use both in my sauce. I shared recipe with friends and they all love it too! I highly recommend.
Thank you for sharing that with me, Samantha! I’m so glad you enjoyed this recipe.
Th is recipe is delicious! What I love most about you, is that you use affordable ingredients. So important to those of us who love to cook but live on a budget! Also, you friended me on Facebook, and now I am getting things that say you are giving away free things and also want information to enter me in a drawing for $5000.00. Is this a scam??
Hi Laurie, yes that is definitely not coming from me. There are so many of these fake pages showing up and I would not do a drawing like that. Please report that account to Facebook.
I consider myself a Fish Taco aficionado. (maybe Fish Taco Snob is a better description) I can tell I will like this recipe, and I’m looking forward to making it! I know I will substitute something in place of the mayo as I avoid it, and miracle whip, like the plague! As well as avoiding all genetically modified junk oils such as canola, corn, soybean, etc… Anyway, I will find something to substitute and I know I will love this recipe. Thank you for sharing! Natasha’s Kitchen is my “Go-To” place for ideas and inspiration! Love you guys for having such a fantastic online presence! Love! Love! Love!
You are very welcome, Steven. I hope this becomes your new favorite!
Tried this the other day and it was so delicious. Also on the plus side, it was very quick to make! Instead of baking, I cooked it over a cast iron skillet, used Tony Chacere’s cajun seasoning, and replaced sour cream for nonfat yogurt.
I’m glad the substitutes that you used worked great! Thanks for the tips and for sharing that with us, Gwen.
My go to recipe for Fish Tacos, much to my Family and Friends delight!
A hit every time!
Thank you for a great recipe and helping me impress my guests!
You’re welcome! I’m so happy you enjoyed it, Karen! Thank you for that wonderful review.
Loved the fish taco recipe! They were absolutely delicious. Regarding the nutritional information, what is one serving? Is it 2 tacos?
Hi, the recipe makes 24 tacos and the nutrition label is per taco so you can easily calculate depending on how many you wanted to enjoy.
Wow these are amazing!!! Such a great recipe! Definitely going to be a staple in our house! Cheap and easy but amazing favour!!!
Sounds great, Brooke! I’m glad that you loved this recipe.
Wonderful and surprisingly simple, yet so tasty. I’ve made it for my wife and myself and we loved it. Planning making for the whole family, but looking for suggestions on what I can sub the mayo for in the sauce, as my son has an egg allergy.
Fantastic! Thank you for sharing your wonderful review with us, Scott. I haven’t tried any substitute for mayo but I saw someone else commented and shared this “Great recipe. In the sauce, I subbed plain greek yogurt for the sour cream and 1/2 of an avocado for the mayo plus threw in a couple of sprigs of fresh cilantro into the blender. FABULOUS!!” I hope that helps.
I used vegan mayo for our family and it tastes great! I find it at the grocery store beside all the other mayonnaise.
Primal kitchen sells a great egg-free mayo!
Delicious! I made them last night and they were so good. Fresh ingredients, crunchy texture, and deliciously flavored fish. I used cod fish and cole slaw mix in my recipe and extra lime juice. Great healthy recipe that didn’t leave us felling so heavy and full. I will make this frequently at the request of my husband and son!
I’m so happy to hear that! Thank you for sharing your great review!
Hands down, the best fish tacos and sauce we have had. Have fixed them time and again. Tonight we are using fresh strawberry grouper.
Nice, thanks for your great comments and feedback, Michelle. I’m glad you loved this recipe!
Made the Fish Tacos last night..wow!…..delicious! Love the sauce!
I’m so glad you enjoyed it! Thank you for the wonderful review!
These are really really good! So flavorful and definitely a keeper of a recipe! Only thing I do different, is I take about 10 of the corn tortillas, wrap them tightly in foil, and put them in an oven so they’re all hot at the same time. Thank you for sharing!!
You’re welcome! I’m so happy you enjoyed it, Imrana!
Delicious!
Thank you!
Great recipe. In the sauce, I subbed plain greek yogurt for the sour cream and 1/2 of an avocado for the mayo plus threw in a couple sprigs of fresh cilantro into the blender. FABULOUS!!
Thank you so much for sharing that with me.
The fish tacos are delicious. I followed the recipe exactly (rare for me) and my husband raved about them. The sauce is perfect. I also made the Pot Pie Soup last evening and it is beyond delicious. I didn’t have cream to finish it off, but used sugar free whipped cream instead of cream and still delicious.
Thank you so much for sharing that wonderful review, Holly! I’m so glad you enjoeyd this recipe.
I made your recipe Italian bread and it was delicious
I’m so glad you enjoyed that!
Amazing!!!!
I’m so glad you enjoyed it!
This recipe made me fall in love with fish tacos! That sauce is awesome as written but I also tried it with subbing diced chipotle peppers in adobo sauce instead of the siracha, and that was awesome as well. I also made pico for the toppings over the coleslaw. Thanks for such a great and versatile recipe!
Isn’t it so great! I’m happy you enjoyed this recipe, Lisa!
Best fish tacos I’ve ever made!
I had to make a ton of subs because I didn’t have everything and it was STILL so delicious.
Thank you so much for sharing that with me.
what substitutes did you make?
Fish tacos are so good the whole family loved them even my 4 year old. Diffently saving this recipe.
That is the best when kids & the family loves what we moms make. That’s so great!
These fish tacos are great! The sauce is an excellent add to the seasoned fish. I used tilapia filets and we like flour tortillas so I prepared them instead of corn tortillas. Will definitely make again!
I’m so happy to hear that! Thank you for sharing your great review, Sharon!
These were amazing! Whole family loved it!
I’ve made this recipe several times and it’s always a winner! Question for you – do you think you could make a cabbage slaw with the taco sauce? I have a bag mixed shredded cabbage and carrots and wonder if I mix it with the sauce and let it sit overnight how that will be tomorrow.
Hi, I haven’t tested the slaw with taco sauce. If you happen to experiment, I would love to know how you like that.
I’m so glad I came across this recipe! Made this for dinner last night and IT WAS DELICIOUS 😋although I did substitute fresh cilantro for dried just because it was what I had in the fridge plus saves me a trip to the store 😅 LOVE YOUR RECIPES 💖💖
I’m so happy you enjoyed that. Thank you for sharing that with us, Monique!
Love love love your recipes..
You are my go to for any ideas I need in the kitchen..
Thank you for always trusting my recipes, Sandra!
I like your recipes but never use tilapia for a fish taco, for that matter, never use tilapia for anything. It’s a trash fish. Use Dorado (Mahi Mahi)
In making these tomorrow. I usually make Bobby Flay’s fish tacos, but wanted to try a different recipe. I agree with you about the tilapia. I’m using grouper tomorrow, but have used many-mahi or halibut in the past.
Just made this for the family tonight!! Followed exact recipe…
OMG!! Best dinner!! And that sauce?!! Seriously the family wants them again next week!! THANK YOU!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Best fish tacos ever!!! I didn’t have that specific cheese so I use Queso sauce and walleye instead….wow amazingly good!!
That’s so great! It sounds like you have a new favorite!
I can’t even count how many times we have made this recipe over the last 2 months! I added the zest of a lime to the creme and it is over the top!
That’s so great! It sounds like you have a new favorite!
Just made this tonight. So delicious!!!!! My husband couldn’t believe the fish was so simple in the oven and he could not stop eating them. Thanks for the great recipe!
That is fantastic! Thanks for sharing your great review.
This recipe is absolutely amazing! This will be a keeper for Fish tacos! So flavorful & so easy! My family loved them!! Thank you for the recipe!
I’m so happy to hear that! Thank you for sharing your great review, Britnee!
My family LOVES these fish tacos!!! Definitely five stars.
My ONLY problem is I followed the recipe exactly and there is no way I could get 24 tacos out of the measurements as given. I was able to stretch out 12. Are these supposed to be mini tacos?
Hi Andrea, we do use the little tortillas (probably 5″ diameter or smaller), but you can use larger ones, but you would have fewer tacos.
Thank you for this recipe. My wife, who is the most picky adult eater I have met LOVED them. (so did I and that is not usually my first choice in tacos)
I will be making these again soon.
I’m so glad you enjoyed it, Bobby! Thank you for the wonderful review!
Delicious! I used walleye instead of tilapia and hubby said these were the best he’s ever had. Sorry I didn’t take a pic! 😊
That is so great to hear, Sheryl. Thank you for sharing that with us!
Best Tacos ever…..i did omit the cayenne pepper, but added alittle more sriracha to sauce!!! I made these 2x in one week with no complaining….absolutley the best!!!!
Hi Shelley, yay so awesome! I’m glad you loved these tacos.
Hey Natasha thank you for this beautiful and refreshing recipe. Quick question; can I use vegetable wraps like spinach or tomato basil?
Hi Lucy, that’s a great question; I haven’t tested it with either to advise on flavor or how it would hold up. If you happen to experiment, I would love to know how you like that!
Amazing, so good ! I would like to make extra sauce next time, how long would it keep for refrigerated and what else could I use it for ? Thanks !
Thank you, Susan. I haven’t tried refrigerating the sauce for a long period of time to advise. We just use this sauce for fish tacos but I imagine that it will also work with chips as a dip.