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.
That was DLish!
Thank you!
Thank you for this amazing recipe! I tried it last night and it was so delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Oh my goodness, look no further for a fish taco recipe because this is the BEST one!! The sauce is delicious and takes this dish to the next level!! My husband said this is his favorite meal that I have made Will be on a regular rotation in our house! Thanks for the recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Veganized this with Gardein Fishless Filets, Tofutti Sour Cream, and Vegannaise. Wonderful flavors!
Thank you for sharing those substitutions with us Skye!
Oh my gosh, I am eating this right now. Wow so so so good! I just use beer batter fish cause its what I had and used flour instead of corn tortillas. Out of the park on this one! My husband loved it. I served sweet potatoes fries on the side 😋. Thank you for the recipe!!!!!
Yay, I’m so glad that you’re enjoying the fish tacos! Thanks for sharing your feedback with us.
NATASHA!!! You put ya foot in this!!! So yummyyyy I’m saving it forever
That’s so great! It sounds like you have a new favorite!
THEE BEST fish taco recipe I’ve ever had! everything about it was perfect. quick and easy to make! thank you
I love your comment. Thank you so much for giving this recipe a try and for your great feedback!
hey i just wanted to know how many serves the recipe gives, as i am making them for my mum for mother’s day!! i have four people in my family (including myself) so i was just wondering if i should half the recipe as it might be too much. Thank you though, the tacos look really good and i’m excited to make them hehe
Hi Sia, 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.
Your right these are the best.
The sauce was wonderful.I used cod and lobster (small 4oz lobsters) .Followed recipe.ok had to use lowfat mayo and sour cream.Amazing Thanks for sharing. Heidi
So glad you loved it, Heidi. Thank you for your great feedback!
This taco sauce really is the BEST!! Ohhh so good and really easy! Thank you Natasha!!
You’re so welcome! Great to hear that you loved it especially the sauce, it’s indeed special.
We tried this recipe for Cinco de Mayo and OMG it was amazing! Neither of us are fantastic cooks so most of our recipe attempts are average at best, but these fish tacos kicked a**! Perfect spices for the fish (we used cod), and the sauce made everything pop. We both looked at each other and said “I’d pay to eat these in a restaurant” lol.
For toppings I made guac and pico, and we used extra old cheddar we already had in the fridge. He added pickled red cabbage and a little coleslaw.
Thank you! Will be looking through your others recipes too!
Thank you so much for sharing that with me Heather! I’m so glad you’ve enjoyed this recipe!
No words to describe the deliciousness of all flavors coming together. This is THE best!
You’re the best, Jen! Thank you for giving this recipe an excellent feedback.
You’re the best, Jen! Thank you for giving this recipe excellent feedback.
I am not that great of a cook, my husband is amazing but tonight mommy did well! The fish tacos were a huge hit with the family!!! Thank you so much for sharing I will definitely be adding the recipe to the list for gatherings at my home!
Yay, great job for making a great meal that everybody enjoyed! Thanks for giving this recipe a try and for leaving excellent feedback.
Hi do u have a recipe for homemade tortillas?
Hi Riya, not at this time but that is a great idea! Adding it to my to-do list.
Ingredients
2 cups all-purpose
our
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
Directions
1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1
minute on each side. Keep warm.
These were fantastic, I couldn’t stop saying “Mmmmm!”after each bite! My whole family really enjoyed this meal! I also used flour tortillas since that’s what I had on hand and it was still amazing! Thank you for yet another delicious recipe!
Yay so happy to know that you and your family loved this recipe! Thanks for giving it a try and for sharing your great feedback with us
I’m going to make these for cinco se Mayo next week, but we are also trying to calorie count. Looking at the nutrition facts, I see 172 calories. Is that per taco? Thanks!
Hi Sara, yes that is per taco. I always have the number of servings at the top of the recipe card and the nutrition label is per serving.
Fantastic. The sauce is super easy and delicious! This is something we will eat again. Thanks!
You’re welcome! I’m so happy you enjoyed it!
just came home from a shift at the hospital. had battered halibut from TJs in freezer and corn tortillas plus cabbage in fridge. Almost all the makings for quick fish tacos, except the sauce. Yours fit the bill and was very tasty. Thanks!
Hello Nancy, I’m so glad that you loved this recipe. The sauce is special I hope you can try it next time too!
How would you slim down the volume of ingredients if only cooking for three people? Thanks!
Hi John, I recommend using the recipe slider. Simply click jump to recipe & via the printable recipe card slide for the number of servings you would like
Do you think I can use mahi mahi for these tacos?
Hi Alena, yes, I don’t see why not. You could use a variety of different kinds of fish. I hope you love the recipe.