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:
- 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 unsalted 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 mayonnaise
- 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
Filed Under
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.
I have never had fish tacos in my life until a few days ago, and I have to say this will be a regular on my menu. I substituted the type fish called for and the shrimp for just salmon. I removed the skin and pan seared all sides, locking in the lime and butter I used with some Evo. Once cooked I broke up the salmon and served on soft tacos with freshly sliced cherry tomatoes. Sliced white or sweet onions, like, cilantro, guacamole, salt, black pepper, a glass of red wine, and I was in Heaven. Thank you it was delicious and very healthy.
That’s just awesome!! Thank you for sharing your wonderful review Kyle! Sounds like you found a favorite on our blog!
Absolutely delicious! I used defrosted Cod fish filets instead of tilapia. The heat of the fish is perfect with the cooling sour cream lime sauce.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved the fish tacos!! The sauce was amazing. What else can the left over sauce be used for?
I’m so glad you enjoyed that Deb! You can use it over meat, other tacos, fish etc.
I gave this recipe a try and wow! I was showered with compliments by everyone. But really, all the credit goes to you Natasha.
Aww that’s the best! Thank you for sharing that with me!
On your nutrition facts it says 172 calories. Is that for one taco?
Hi Innesa, that is per serving and in this case, it is per taco since the recipe makes 24 small tacos.
I made these tonight and they were delish and want more. I had some at a restaurant yesteryear and yours were better
Wow! Thank you for that amazing feedback, Glenda! I’m so glad you enjoyed that.
Can you make the sauce ahead of time? How long will it keep? I haven’t made this yet, but I’m really excited to make it for a party this weekend with some Mexican rice and beans
Hi Anna, I think the sauce is best enjoyed within 3 days of making it, but I think it could last longer – it won’t go bad within a week but the flavors do mellow out the longer it is refrigerated so if you want more heat or zestiness, add a little more citrus and or hot sauce to taste.
I used grouper. It was fabulous!
I’m so happy you enjoyed that. Thank you for sharing that with me.
Best fish tacos this is the 2nd time making them they were a big hit with the family!! easy to make i will keep this recipe for sure absolutely delicious!!
That’s so great, Donna! It sounds like you have a new favorite!
Where do you get the sriracha sauce? Will I use it for anything else? Can I substitute this?
Hi Shelley, most grocery stores have it. It would either be found in the hot sauce section or the Asian section. You can substitute with your favorite hot sauce such as Tabasco.
These are amazing. Easy to follow instructuons with fantastic results.
I’m so glad you enjoyed it!
I am not usually a huge fan of fish tacos. Sometimes they are okay, but often they are rather bland. These are DELICIOUS! The whole family loved them!! I didn’t have sour cream, so instead used nonfat plain Greek yogurt.
That’s amazing Gwen! Thank you so much for sharing that with me!
Hi Natasha. can i use cod white fish instead of tilapia?
Hi Tanya, several of our readers have reported great results using Cod.
Great recipe my husband said it was the best fish tacos I made. Only changes I made, used fresh cod and mixed coleslaw mix with the creama. Didn’t use the cheese as I couldn’t find cojita and there wasn’t room in the tortilla if I wanted to add feta. Will definitely make this again.
That’s so great! Sounds like you found a new favorite!
This is now my go to fish taco recipe! I did sub out the mayo & sour cream for low-fat plain Greek yogurt – and it was delicious! I rarely have mayo or sour cream in the fridge, but always have Greek yogurt.
That’s just awesome!! Thank you for sharing your wonderful review Nicole!
They look amazing. Planning to make these tonight. Just a question? Is one taco one serving size??
Hi Veronica, This recipe makes 24 tacos. It honestly depends on the crowd and what else you are serving with it if anything. Most people can eat 2-4 easily. Also depends on peoples appetites
Made this tonight for dinner – it was excellent! My husband doesn’t even eat fish and he really liked it! He kept asking what’s in this sauce and what did you put on the fish, did you bake or broil it? I didn’t have an avocado but grilled some fresh corn on the cob and cut it off and was a nice color addition. Great recipe!!! – Thank You!!!
I’m so happy to hear that! Thank you for sharing your great review!
Easy and delicious. Great for leftover fish as well.
I’m so happy to hear that! Thank you for sharing your great review!
Thanks for the delicious recipe! You are so right about the sauce…yum! I used a little bit of lime zest in it too. I used ling cod for this recipe and it was awesome. I also used a corn/wheat tortilla that was very tasty. I’ll be making these again and again.
That’s so great! It sounds like you have a new favorite!
Natasha,
Made these tacos from fresh caught fish my neighbor gave me, & they were delicious! I couldn’t find the cheese, so used feta, but I will skip it next time. I wish your recipe wasn’t for such a large amount. I cut it to 1/3 as best I could since I had ony 1/2 lb. of fish, which was plenty for the 2 of us.
Thank you so much for sharing that with me. I’m happy you enjoyed that!
Oh goodness!! These are so good! I’ve made them about 10 times now. For friends and family. Everyone loves them! Thank you!
That’s so great! It sounds like you have a new favorite!