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 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.
It was AMAZING! Everyone LOVED it, even my youngest, who can be picky when it comes to fish.
Thanks for sharing that with us, Karen. I’m glad everyone loved the recipe! Thank you fro your great review.
I thought that is was super simple and that they were really good!
Thanks for your good feedback. I’m glad you loved this recipe!
Can you make a video how you made it
Thanks for your suggestion. Hopefully we can do a video on this in the future.
I made these tonight! I bought broccoli slaw from my local grocery store and it was delicious. However, I did double the sauce recipe and the sour cream was really overpowering, so I think next time I won’t use as much. Other than that, these were really good 🙂
Thanks for sharing that with us, Kate. Feel free to adjust the sour cream next time if you prefer that. I appreciate your feedback.
It was really good! Next time I might just use less siracha because of my dislike for spicy foods.
I’m so glad you enjoyed that Sara. Thank you for that wonderful feedback.
Not only did I love them, but my wife and 16-year-old son (!) did as well. Almost started a fire when I forgot to remove the parchment paper when broiling, but other than that, superb result!!
Thank you for that awesome feedback, Howard! I’m so glad the entire family enjoyed that!
This was the best fish taco recipe. The sauce is the best and easiest recipe. My teenage kids loves them. Planning on making next Friday.
Fantastic! Thanks for the great feedback and for sharing that with us. The sauce is indeed the best!
Hey Natasha,
Could I use chicken instead of fish? A lot of fish is bad for women and my husband, Anthony, doesn’t really like fish. Also, chicken is on sale this week (the boneless skinless chicken breasts) and I would really like to buy it. Also, Anthony loves chicken so it would be good to have in tacos. 🙂
Hi Kaylee. I haven’t personally tried chicken for this recipe yet but I imagine it should be okay. Someone else also commented that they used chicken and it was great too!
Wow,looks very delicious,thank you for sharing this recipe.I cant wait to cook this kind of menu.
You’re welcome. I hope you love every recipe that you try!
Delish!! Was worried about the amount of cayenne, but turned out perfect amount of heat. Whole family loved them!
That’s so great! Thank you for sharing that with us Leigh.
I love this recipe! I just got finished making them and they turned out amazing! The fish taco sauce is to die for. I will definitely be making them again!
That’s so great! It sounds like you have a new favorite Bree!
Where are your tortillas from? Or what brand. I can’t seem to find thinner ones like the one you used
Hi Angela. we bought this at our local grocery store. These are thin corn tortillas. The Mission brand or the Guerrero brand usually work great.
Hands down the best fish taco recipe! Was a huge hit with the family.
That’s so great! It sounds like you have a new favorite!
Regarding the fish taco’s…is 1 taco 1 serving? Thank you.
Hi Jackie, 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.
So glad to see my fish taco sauce recipe being shared and loved! Thanks for crediting me
You are most welcome! Thank you for coming up with such a fabulous fish taco sauce!
Hey I’m Kaylee that invented the fish sauce! So glad to see you love it!
Hi Kaylee, what an honor – how awesome that you stopped by my blog. We don’t just love it, we are obsessed! Thank you so much!
This looks delicious. Would love to make this recipe but i’m not fond of Tilapia. What other fish would you recommend as a substitute?
Hi Tara, you can replace it with salmon or any other white fish, or even shrimp if you prefer. It is a very versatile recipe.
Just perfect and easy. Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it!
I wish to get your delicious chocolate cake recipe.
All these recipes is so good.
I’m so glad to hear you’re enjoying our recipes Julia. Thank you for that wonderful feedback. You can find our Chocolate Cake recipe here.
Bababababababooooinkin! Quite good. Except don’t bake the fish: pat it dry, mix taco seasoning with and and flour, coat each piece well, and saute it in olive oil. Make sure pan is scalding for a nice sear. Serve with spanish rice is good.
Thank you for sharing those tips with us!
Great tip, definitely going to do this👍👍👍
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
I’m giving it a five for the base recipe. My sons and I thought the tsp of salt for the fish seasoning was….maybe too much. Also, I still have not cooked a fish fillet at 350 for 20 minutes. Perhaps the thickness of filets in my region differs from yours. Or perhaps, we prefer different fish textures. This is our fourth time making this. This is my first time following the recipe.
Thank you so much for sharing that with me. It is possible that it varies by region. We have photos for reference, did it look similar?
For the most part mine are bigger, then it dawned on me that I am at the cusp of high altitude and also in an arid region, to boot. I do have to say, I always double the sauce recipe. My husband was just telling me how much he loves the sauce…”it just makes it”. Thank you so much for answering so quickly. I was quite surprised. I do visit your site often. I like your taste buds….ha ha ha.