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 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.
-
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.
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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
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!
We just made these delicious fish tacos today and they definately turned out as 5 out of 5. Wow!!
We’re in Spain right now, so we needed to make some adjustments; we used a Spanish hot sauce for the fish sauce, and Grana Padano cheese, instead of the Mexican ingredients (couldn’t find them here). Other than that, we followed the recipe to the letter (using white flaky fish) and wow!! we will definitely be making these again. So fresh, but still with some sting. Amazing, thank you for the recipe.
That’s so great Cecile. Thank you so much for sharing this review with me!
Looked for a fish taco recipe and yours looked so good. Love the sauce, although I had to lessen the sriracha as we are not “heat” people. Thanks so much for posting it.
Thank you for the great review Gina!
We made these tonight. They tasted amazing!
That’s so great! Thank you for the great review!
Fish tacos were great! We used black drum we caught yesterday out of Port Aransas, TX. Thanks a lot for the recipe! Rob
Hi Rob! That sounds amazing! I can imagine that tasting even better with fresh caught fish!
This is my go to recipe for fish tacos. Have made the sauce many times.
I’m so happy you enjoyed that! Thank you for the great review!
Love this recipe! The fish seasoning AND the taco sauce are amazing! Any ideas of what else I could use the sauce with? I always have extras and hate throwing it out cuz it’s so good! (I know I could just make smaller batch, but it’s delicious and I’m wondering what else it could work for ;)) Thanks!
I think it would be great along with other fish dishes, or fritters! It can also be used as a dipping sauce!
Make slaw with the purple cabbage. Add the sauce, green onion and cilantro. Delish!
After searching the web for a good, quick and easily prepared fish taco if found this. I tried your recipe last week on the Boss, aka The Wife, said she it was great-which I couldn’t agree with more. She also asked me to make it for my daughters because they love fish tacos when they’re here on Aug 1, 2018-which I am. The only difference is that I use halibut. Thanks again, Natasha.
I’m so happy you all enjoyed these Ron! Thank you for sharing your great review with us!
Thank you for sharing this delicious recipe- I made it last night and it was a hit! Definitely planning on adding this to my repertoire of go-to recipes. Only thing we changed is trying the tacos with the corn (esquites) inside them, which I’d intended as a side. It worked well, and I was able to use the fish taco sauce on the corn as well.
Hi Ro! That’s so great! Thank you for sharing that with us! I’m so happy you liked this recipe!
I love them so much I made it 5 times already! I was wondering if the sauce could be frozen? We are going on vacation for 2 weeks and it’s so good I don’t want it to spoil!!
Hi Marie, I haven’t tried that so I honestly don’t know. You might try freezing a portion of it to see if it separates or gets weird. Sorry I can’t be more helpful with your question.
These are so amazing! I looked all over the internet to find a good fish taco recipe and this will NOT disappoint!!! Everyone in the family loved it. Thank you!
You’re so welcome! I’m so happy you all enjoyed that!
Hi,
This was a fab summer recipe which we enjoyed yesterday, even had some of the salad filling left over for lunch the next day with the taco sauce. Can I share a link to this recipe on my new blog?
Thanks
Hi Heidi, here is our policy on sharing recipes. I’m so glad you enjoyed these fish tacos!!
DELISH Yum!
Thank you so much for following our blog! I’m so happy you enjoyed that!
Made this last night for dinner and it was an absolute hit! I had some fresh shrimp on hand and decided to season it with the taco mix and roast it in the oven with the fish for about 8 minutes. It was sooooo good! My fiance and I loved eating it and that taco sauce is SUPER AMAZING! I had to make a double batch because my fiance is a big “sauce and dip” kind of guy. I also worked a ways away so time is of the essence when I am done with work so the timing of this recipe was seriously less than 25 minutes. While the fish/shrimp were cooking, I was able to make the taco sauce and dice up the avocodo. I also mixed in the corn and the avocado and onion so it was like a salad on top of the shredded cabbage (also got a bag of cole slaw to cut time too). My fiance said these tacos are better than any restaurant tacos he has ever had and I absolutely agree. Nothing like making fresh and abundant tacos at home and seriously for less than 25 bucks too!
Thank you so much for this amazing review, Kimberly! We are so happy you discovered our blog! 🙂
Great tacos. Second time having them this week!!!!
That’s so great! It sounds like you have a new favorite!
I just realized I referred to you as Sarah. Perhaps was confused reading the comment trail! haha. Sorry Natasha!!
Oh that’s okay. Thank you for clarifying!
Hi Sarah:
This is the first time I visited your website. I made this last night and my wife and I loved it..especially the Crema. I used my own seasonings for the fish.
Hi Mehesh, I’m so happy you liked this recipe.
Hello. I made these -first time making fish tacos-and they were delicious! Thank you. Question-I have left over cooked chicken- would this recipe work with chicken? Thank you!
Hi Char, We always make them as fish tacos, but I think it would still work as chicken tacos. I hope you love them that way!
We use your recipe for the seasoning and amazing sauce every time now. Thank you for sharing!
That’s so great! I love to hear our recipes becoming family favorites! Thank you for sharing that with me, Amanda!
I made this recipe for my husband who is a picky eater. Once I served it there was nothing but sweet silence and the sound of people going up for seconds. I followed the recipe exactly with the exception of using grilled Pollock in place of tilapia. I will definitely make this again!
I’m so happy you both enjoyed that, Sarah! Thank you for sharing that with us!
Made these for supper tonight, everyone said they loved them. With my husband being celiac I’m always looking for good recipes to add to my arsenal!
Awww that’s the best! Thank you so much for sharing that with me, Alana 🙂
Best fish taco recipe I have ever tasted, we use cod instead of tilapia and it turns out great. It is a regular at our house, everyone loves it! Greetings from Norway 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Karolina!
Nice
Thank you for the wonderful review!
Made these tonight for my husband’s father day dinner. We all really enjoyed them. I was worried the fish would be a bit spicy for my son, but the sauce cooled it right down and he had no complaints. No need to find another fish taco recipe. Thank you Natasha.
That’s so great! It sounds like you have a new favorite!
Made these today! Really loved them! Full of flavor! Thank you for sharing! 😋
You’re welcome AIsha! I’m happy to hear how much you enjoy the recipe. Thanks for taking the time to share your excellent review!
I made these for my family and they loved it!! Even my extremely picky-eater daughter devoured them!!! I added some homemade picodegio which just sent these tacos over the top and served them in whole wheat tortillas, so yummy!!!
I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your excellent review Yvette!
I don’t usually comment on blog posts I have tried, but these are AMAZING! Cooked them for a group of five and everyone raved!! And the sauce…OMG!
I’m happy to hear the recipe is a huge hit! Thanks for sharing your excellent review Liz!
I was looking for ways to use up some leftover salmon and came across this recipe. It was so good!!! I didn’t have the cheese but will make sure to use it next time. Can’t wait to check out some of your other recipes! Thank you!
You’re welcome Natalie! I’m glad to hear how much you enjoy the recipe. Thanks for following and sharing your excellent review!
Love this recipe! Not a big fish eater, but this was a great place to start.
Also, thanks for how gracious you are about people that feel like the need to correct your choices or improve your recipes with superior knowledge. Class act.
I’m happy to hear how much you enjoy the recipe! Thanks for following and sharing your great review!
AMAZING!!! First time making fish tacos, last recipe I’ll ever need for fish tacos!! Who ever created this recipe knocked it outta the park!!! For a mom and daughter that do not care for fish we gobbled this down!! My family said it was coastal restaurant quality!!! Forever a favorite now in our home, thank you!!!
You’re welcome Summer! I’m happy to hear how much you and your daughter love the recipe. Thanks for sharing your excellent review with other readers!
How long do you think the sauce is good for. I made these last week and wanted to make them again
Thank
Hi Ryan, 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.
These are delicious! Even my picky 2 year old liked them. It is now in a regular rotation of dinner meals. I used plain nonfat Greek yogurt instead of sour cream in the sauce- it was the best!!!
I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your fantastic review Erin!
This was amazing!! How long is the sauce good for?
Hi Jackie, I’m so happy you loved it! The sauce can be made 1-3 days in advance and kept refrigerated until served.
Oh my goodness! I had some salmon and cod that I needed to use up so I just put them together. Absolutely amazing! Thanks so much : )
You’re welcome Katie! I’m glad you love the recipe, I will have to try that combo myself! Thanks for sharing your fantastic review!
The majority of tilapia in the USA comes farmed from China. If you wish to eat tilapia you might want to educate yourself about their fish farming practices. Eating fish that has been fed on livestock feces doesn’t appeal to me.
I’m going to make these tacos this weekend, using wild cod.
https://www.healthline.com/nutrition/tilapia-fish#section4
Thank you for sharing! I love the idea of these with wild cod!
Your page and this recipe is really impressive. Your photos make me wish I could skip the work and just start eating. Thanks for the food love.
p.s. I love it when I find gluten-free recipes that aren’t specifically labelled as such.
I’m happy to hear how much you enjoy the recipe Wendy! Thanks for sharing your thoughtful review! 🙂
Yummy loved the fish tacos and the sauce is the bomb. Forever recipe for my hubby and me.Linda
I’m happy to hear that both you and your husband love this recipe. Thanks for sharing your excellent review Linda!
The nutrition facts say for one serving. What is considered a serving? Is the nutrition facts for one taco or is a serving more than one taco.
Hi Nancy, 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 :).
Can the sauce be made in advance?
Hi Debra, yes, you can make this 1-3 days in advance and keep it refrigerated.
These were so good. I’ve been trying to cook weekday Mexican meals for ages and this has been the first unqualified success. My family is super satisfied.
I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review!
These fish tacos are great! I used sea bass, because I live in Costa Rica. 😄 Only change I made was I added 1 teaspoon (packed) grated lime peel, just perfect! Thanks so much for the recipe!
You’re welcome Yas! I’m glad you love the recipe, thanks for sharing your great review!
The “Tacos” at the bottom of the article, which are lying flat are not Tacos , they are what we call “Tostadas” Just nit-picking
Hi Frank, you’re right they do lay flat on the plate but are folded up and eaten as tacos 🙂
Hello,
how many fish tacos do you get from this recepie. We are a family of 10 and my boy’s would probably eat about 3-4 tacos per serving.
Hi Lourdes, this recipe makes 24 tacos (serves 8).
These were fantastic. Made in Canada! Costco had Tilapia!
I’m happy to hear that Andrew, thanks for sharing!
I made these for some friends this weekend and they were a huge hit. Instead of baking the fish, I grilled it and it turned out great. Everyone loved the sauce – so simple, but so delicious!
I’m glad to hear the recipe is such a hit! Thanks for sharing your excellent review Braxton!
Made with Trigger fish, awesome white fish! I live in Florida so fresh fish easy to get. Also grilled the fish rather than baked, absolutely delicious. One thing I did was make a red cabbage salad, and then use that in the taco, added a layer of flavor😊
Yum, I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!
I had some of the ingredients for this fish tacos recipe hanging around the house. I went out to pick up the rest of the fixin’s, threw the tacos together, and served them up for dinner. Really good, and really easy but for a bit of chopping. Family loved them…will make again. If ya like fish tacos this IS your recipe… (substituted half the cayenne with chili powder)
I’m glad you love the recipe Ann! Thanks for sharing your fantastic review with other readers!
I made these tonight and they are the bomb!!! Picky hubs loved them and we will be making again soon. I used premade pico and used Trident pub house cod filets for quick prep. Five stars.
That’s great Janet! I’m glad to hear how much you and your husband enjoy the recipe. Thanks for sharing your great review!
These were amazing! The sauce was perfect. Husband loved it!!! I have made these several times already. I use fish for the adults, and shrimp for the picky kiddos. Thanks for another great recipe!
You’re welcome Alla! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
Made this tonight with Pacific Cod, and OH my goodness, this makes me want to go back to mexico! haha! My husband loved it and I couldn’t get enough! Will DEFINITELY be making this again!
I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Christa!
This was the first time we tried fish tacos – I didn’t know what to expect as they are unknown in Greece – we really enjoyed them!
Fortunately the recipe is very clear and easy to follow. I had to make some changes in the ingredients in accordance with what is available here and what I already had in the fridge. So I used small wheat tortillas, cod instead of tilapia, white cabbage, no cilantro, Greek yogurt instead of sour cream. I doubled the sauce as suggested, and am glad I did. I forgot to add the crumbled cheese (which would have been feta), but will try it today. For us, the recipe made enough for 8 tacos – maybe we have big appetites.
Thanks so much for the recipe – we’ll be making it frequently!
You’re welcome Betty! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!
I tried it last night. It was delicious.
That’s great! I’m happy to hear that Joan! Thanks for sharing!
We made this last night and it was SO good! My boyfriend gave it a 5/5 which I can only recall him doing that once or twice. So count my 5/5 rating twice! 🙂
Also, I only tweaked it a little bit. 1) I make killer guacamole, so I made that instead of having all the ingredients of it separately as toppings. But it’s basically the same thing. 2) I “pickled” the cabbage a little by letting it sit in lime juice and olive oil. I’m just not a fan of raw cabbage.
All-in-all, outstanding! It’s the first recipe we’ve tried from you and we’ll definitely be trying more.
I’m so glad to hear how much you both enjoy the recipe! Thanks for following and sharing your fantastic review Heather!
I already left a 5-star comment a while ago. But I must comment again. We are not the type of family to have one meal repeated once a week, every week – until now. I LOVE these tacos. And when it is Fish Taco night at my house (I’ve instituted a new “thing”) we get really happy. I’ve made these with shrimp too and they are just oh-so-good!
I’m happy to hear that your family enjoys this recipe as much as mine does! Thanks for sharing your excellent review Inga! 🙂
These are the best ever! We absolutely love them! (made them twice in a month now) We use wild caught Flounder though. I can’t find wild caught Tilapia. We also omitted the cumin and cayenne only because we don’t have any on hand. Remarkable recipe!! Thank you!
You’re welcome Robin! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your wonderful review! 🙂
Ive always loved Talapia BUT with all the talk and articles about the conditions Talapia are grown and produced in other countries (china) very disgusting. I am now afraid to buy it. What are your thoughts?
Hi John, you can replace it with salmon or any other white fish, or even shrimp if you prefer. It is a very versatile recipe.
Why not just change the fish type in your recipe to another white fish so the recipe is more healthy? Several have written about the choice of fish. Then the recipe would be perfect!
Hi Phyllis, this is how we prepare it but you can definitely swap it out if you prefer.
Not sure where the unhealthy part comes from, not all Tilapia come from China, Tilapia is raised in the states as well. I live in Asia, if I name off whitefish most you will not know or will be costly. Tilapia is farm raised around the world, not just China.
Farm raised talapia eats it’s poo….watch dirty jobs on discovery I will never eat talapia
We made these tonight, followed the recipe exactly, except we used haddock filets in place of tilapia. SOOO VERY, VERY good. Flavor, texture, freshness – just terrific! Easy and quick…a definite keeper recipe. Thank you!
You’re welcome Cathy! I’m happy to hear how much you enjoy this recipe! Thanks for sharing your excellent review!
Absolutely phenomenal fish tacos! We didn’t have cumin, so we skipped that, we also used flour tortillas. Wow!! Definitely a keeper & a regular on our menu!
I’m glad you enjoy the recipe as much as I do Robin! Thanks so much for sharing your excellent review!
I have read several negative reviews on eating tilapia so I felt this was not a good choice of fish for this recipe. Cod, halibut or other white fish would be better.. Viktorya had it nailed on texture and taste of tilapia though I know many people like it just fine. I’m going with the health warnings and use another type of fish.
Hi Phyllis, you can definitely use a different kind of fish. I think salmon or even shrimp would work well also.
One of the reasons I am sure Tilapia was chosen for this recipe is cost factor, and please do not believe everything you here related to Tilapia, I live in Asia.
The original fish used is Mahi Mahi, aka Dorado, aka Dolphin Fish, which would put the cost of this meal quite high.
Another alternative to Tilapia is Pangasius. I would be interested in the results based on the fish you use.
A big thank you from Korin’s family – kids and parents. Everybody loved it and it’s a keeper. My husband asked me – Why didn’t you make it before? I will from now on.
Victoria
That is awesome!! I’m so happy to hear that 🙂
I wasn’t a fan of tacos until last night. I made these because my husband loves tacos, and these were delicious! Can we say “awesome sauce?” I had to have another helping at 9 p.m. as a snack. The sauce gives the tacos a fresh and scrumptious kick. Side note, when I watch your videos, my two year old daughter says, “O! eto “tashinka.”
LOL, that’s awesome! I’m glad to hear you love the recipe! Thanks for following and sharing your wonderful review Inga!
Natasha, I’m a new fan of yours. These fish tacos were super easy and so delicious!!! My entire family loved them!
I can’t wait to try more of your recipes!
Hello Debora! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for following and sharing your great review!
Another great recipe. Came together quick. No more then 30 minutes. I didnt count on my kids liking it. The ingredient list didn’t look kid friendly to me. But they gobled them up and asked for seconds. Overall great dinner idea for the summer. Thank you Natasha!
You’re welcome Tania! I’m glad to hear how much your family loves the recipe! Thanks for sharing your excellent review!
I remember trying these tacos at the church camp last year. They are sooo good! Thank you so much Natasha, for sharing this recipe, now I can’t wait to make them!!!:)
My pleasure! I’m glad you like them! 🙂
I made it today for dinner and everyone loved it. It was so delicious. The sauce made a huge difference. Will do it again soon. Thanks for sharing
You’re welcome Oksana! I’m glad to hear everyone enjoys the recipe so much! Thanks for sharing your wonderful review!
Hi Natasha! I’m personally not a fan of tilapia due to texture and taste. What other fish can I substitute for this recipe which would provide a similar result? Thanks!
Most white fish would work fine or even salmon or shrimp 🙂
This came out great…my family loved it. It will go into rotation with your Korean beef taco recipe!
Awesome, I’m glad to hear your family enjoys the recipes as much as mine does! Thanks for sharing your great review Yolanda!
Hi Natasha,
Thank you for all of your recipes, I have tried many of them (especially cakes), and its never a disappointment.
Your website is “go to” and is in my ” favorites”, can’t thank you enough….
As far as this recipe goes, could I substitute tilapia with salmon?
Thbank you,
Maria
Hi Maria, yes! Absolutely! That would work great. 🙂 Thank you for that amazing compliment!
These fish tacos look amazing! I can’t believe I haven’t tried making tacos with fish yet! Delish!
I’m glad to hear you enjoy the recipes Julia! Thanks for sharing 🙂
Wow I just made these for dinner and they were incredible I’m so impressed! Thanks so such a delicious recipe, this is 100% going to be a summer staple for me now.
Awww!! That’s awesome! I’m so happy to hear you loved the recipe 🙂
I love this website. Different, easy to make, impressive recipes. Keep up the good work Natasha.
Thank you so much Patty! That is quite a compliment and I’m so glad you are enjoying our site 🙂
Made these for my hubby (he loves tacos). Easy and yet delicious!
I’m so happy to hear that! Thank you for sharing your amazing review! 🙂
So simple to make & delicious 🙂 my favorite combination 😀
Thank you Karina!! I’m so glad you enjoyed the recipe 🙂 I completely agree – can’t get enough!
Amazing Recipe!
I’m glad you love it Jenny!
Made these and they are my new favorite. That sauce is amazing!
Awesome, I’m so glad to hear that! Thanks for sharing your fantastic review Natalie!
Dear Natasha, thank you and Slavik very much for this idea ! Since it’s 102 F here and it lasts for days, I am pinning this one for later !
That is sure hot!! Our temperatures are pretty close this week in Idaho. Thank you so much for pinning! 🙂