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:
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.
Nutrition Per Serving
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. 
I haven’t made tilapia before. Do you get frozen fillets?
Hi Taylor! We always try to use fresh fish but I imagine frozen but thawed will be fine too.
This was a really delicious and practical recipe! I enjoyed it thoroughly, although I used cod fillets instead of tilapia. I wouldn’t eat tilapia if my life depended on it. But the creamer sauce was fantastic.
I used Walleye. I cut it into chunks. The Fish Taco Sauce was wonderful! Calorie wise I am not sure. Do you have any idea? We used the sauce instead of cheese. Very good!
Hi Sharon! I’m so sure if you used that substitution but for this recipe you can click Nutrition Label.
Love it love it! This is the recipe I make when we are thinking of fish tacos for dinner. It’s simple to make tasty and delicious. I use ling for this which I crumb and fry in oil. It’s very yummy and both my husband and I enjoy it very much. Thank you Natasha.
Natasha: I love this recipe but I don’t understand why only 1.5 lb of fish for 24 tacos (assuming they’re 4″ tortillas). That’s only 1 oz per. I go with 3 lb (2 oz per) to make sure everyone knows it’s a fish taco.
Feel free to add more, this measurement I feel is right for us but the recipe is versatile so you can add more definitely.
A 4″ tortilla or “Street Taco” is best when not over filled and when you add the avocado, cabbage, tomato, and onion, there is not much room left over. I like to make at least 6 of these to enjoy the tortilla too.
Natasha I love all your recipes. I can not tell you how many I have made . Love it. Am I missing something on this Taco recipe. What kind of fish does the recipe call for. I do not ear any kind of sea food. I will be making this for my family . Thank you
Hi Dalila! Scroll down to the bottom of the recipe blog. The recipe card has all the ingredients and directions listed.
Excellent. I have tried this recipe several times with great enthusiasm. I have parted with my followers. My kids loved it too and thank you very much this recipe is very easy to make. Use this website to find out more about different schemes.
I’ve been making this for years! I crave it after a while. So satisfying and much better than any fish taco ever eaten at a restaurant!! It’s now a family favorite. I tweak it and add garlic and onion powder to the spices and use cod. I always give Natasha’s Kitchen the credit. Thank you for this winner of a recipe.
Have made these 2x now
And both times they were delicious
Better than anything I’ve had at any restaurant and a lot less $. Will definitely be making again and again. For anyone that enjoys a good fish taco, give this recipe a try. You won’t be disappointed.
This is my go to meal when having guests over, it’s easy to make a really delicious! Question, about how many tacos in a serving? Currently counting calories 🙃
Hi Kar! This recipes makes about 24 tacos. The serving size is 1 taco.
I have made these twice and both times they have been a hit with everyone. I used grilled Mahi-Mahi and Tuna and both were fantastic.
Thank you for sharing, Tony! So glad they were a hit! We love these.