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
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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.
Yum, yum, yum! I’ve been wanting fish tacos for so long. I just made and gobbled this one down. So easy, so good! Luckily I had almost everything already. I used the coleslaw mix, and instead of Sriracha, I mixed in some Old Bay to taste.
Aren’t these the best! They’re popular for good reason! Thank you so much for sharing this with me!
I’d love to make these as my husband loves fish, however he is very allergic to citrus and pineapples and tree nuts. Do you have a suggestion what to replace the lime juice with?!? Thanks, mary
Hello Mary, I haven’t experimented on that yet to advise. Sorry about that!
I love fish tacos! I haven’t tried this recipe yet. When I make them I use fish sticks. It makes a quick meal that my whole family enjoys!
Nice to know that and thanks for sharing!
I did not care for fish tacos as of 10 years ago I last tried … OMG!!! These were Amazing!!! I made recipe to the T and was SO fresh and flavorful I am a Huge fan of Natasha kitchen
Wow! I’m so glad you enjoyed this recipe, Brenda! Sounds like you found a new favorite!
This is the first time I’ve ever posted a comment to a recipe, but I felt compelled to because these tacos were awesome and easy to make!
I added some cumin, paprika, chili powder and a pinch of adobo to the fish taco sauce.
Isn’t the flavor amazing! I’m so glad you enjoyed this recipe JR!
HI MY FAMILY WOULD LOVE TO TRY FISH TACOS , COULD I GRILL THE FISH INSTEAD OF BAKING
Hi Melissa, here’s what one of our readers wrote “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 hope that helps.
Literally THE BEST fish tacos we’ve ever had. My family raved about these all day. Great recipe!
That’s just awesome! Thank you for sharing that with me!
Making these tonight? Using cod and breading them, do you have a good recipe to bread them in? Beer batter?
Hi Sheri, I haven’t tested this with batter but here is what one of our readers wrote: “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!!!!!” I appreciate your suggestion Sheri and will add that to my to-do list.
I made these last night for 12 people. They were a hit and my husband said he could eat them every night. Used fresh, wild caught Rockfish and paired with a Mexican Caesar salad and margaritas. Delicious. Thank you!
Sounds like you found a new family favorite! That’s so great Amy! I’m so happy you all enjoyed this!
These are by far the best fish tacos I’ve ever had, restaurant or home made. The fish seasoning and cooking method was perfect and the sauce was amazing and so easy! I made a mango avocado salsa to top it off because I’m a sucker for tropical fruit in my fish tacos. Thanks for the fantastic recipe!!
You’re welcome! I’m so glad you enjoyed this recipe, Emily! Isn’t that sauce so good!!
I’ve made this a few times and it’s fantastic! So simple to make and the sauce is amazing! I even bought a squeeze bottle to serve the sauce in from now on. 😉 This recipe is a keeper!
HI Erin, I am so happy to hear you loved the fish tacos and sauce! Thank you for sharing your awesome review.
I made this a few nights ago and it was sooo good. The sauce is boss!! I put it on everything. It’s really good on eggs, chicken, potatoes.
So wonderful to hear that Jaime! I am so glad you loved this fish taco and yes the sauce is indeed special!
YUM! I have avocado toast with sliced hard boiled eggs almost every morning and I’m so glad I came across this post for some inspiration to
mix things up a bit.
I hope you enjoy this taco recipe Hannah! Thank you for that feedback!
Never had avocado toast and boiled eggs. have to try that.
My kids have been helping me make dinners since we’ve all been home due to the pandemic. I’ve been providing them with ideas of what to choose to make and my 10 year old son picked these fish tacos for his turn to make dinner. This recipe was easy for us to follow and the results were AMAZING!!!!!!! These fish tacos were so deicious!!!!!!! We added this recipe to our “favorites” binder and will definitely be making them again! Thank you for your fantastic recipes! Every one that I’ve made has turned out excellent!
*delicious!
Your son chose a great recipe, awesome! This is one of our favorites at home too, I am so glad your family enjoyed it!
This recipe was so quick and easy to make and was absolutely delicious! The whole dinner table approved.
I’m so happy you enjoyed that Kelly!
We absolutely love this recipe! It’s could not be easier to make and is so tasty – we especially love the sauce!
I’m so glad you enjoyed that Erin! Thank you for that great review!
Can the sauce be made ahead of time?
Hi Patti, yes this sauce keeps well covered in the refrigerator for a few days.
Honestly cannot express how much I loved this. I used Mahi-mahi instead for fish as I don’t like using tilapia. Could only find mozzarella cheese so that was another substitute. But WOW
That is awesome to hear, Grace! Thanks for your excellent feedback, we appreciate it.
I am SO excited to try this recipe. Just have a question re: the spice I am making this and a few people can’t handle spice. with the fish seasoning is it spicy?
Hi Colleen, it is not spicy for us. You can try using less sriracha if you find it too spicy.
This recipe is seriously a blessing to have on hand. Absolutely perfect/fast/easy. Even ate leftovers cold right out of the fridge and was even good that way!
I’m so glad you enjoyed that Casey! Sounds like you found a new favorite!