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. 
Yummy loved the fish tacos and the sauce is the bomb. Forever recipe for my hubby and me.Linda
I’m happy to hear that both you and your husband love this recipe. Thanks for sharing your excellent review Linda!
The nutrition facts say for one serving. What is considered a serving? Is the nutrition facts for one taco or is a serving more than one taco.
Hi Nancy, The serving size is towards the top left on each print-friendly recipe card. This recipe makes 24 tacos and the nutrition label is for each taco. I thought that would be the simplest way for someone to calculate if they were to eat 1, 2 or 5 tacos :).
Can the sauce be made in advance?
Hi Debra, yes, you can make this 1-3 days in advance and keep it refrigerated.
These were so good. I’ve been trying to cook weekday Mexican meals for ages and this has been the first unqualified success. My family is super satisfied.
I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review!
These fish tacos are great! I used sea bass, because I live in Costa Rica. 😄 Only change I made was I added 1 teaspoon (packed) grated lime peel, just perfect! Thanks so much for the recipe!
You’re welcome Yas! I’m glad you love the recipe, thanks for sharing your great review!
The “Tacos” at the bottom of the article, which are lying flat are not Tacos , they are what we call “Tostadas” Just nit-picking
Hi Frank, you’re right they do lay flat on the plate but are folded up and eaten as tacos 🙂
Hello,
how many fish tacos do you get from this recepie. We are a family of 10 and my boy’s would probably eat about 3-4 tacos per serving.
Hi Lourdes, this recipe makes 24 tacos (serves 8).
These were fantastic. Made in Canada! Costco had Tilapia!
I’m happy to hear that Andrew, thanks for sharing!
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’m glad to hear the recipe is such a hit! Thanks for sharing your excellent review Braxton!
Made with Trigger fish, awesome white fish! I live in Florida so fresh fish easy to get. Also grilled the fish rather than baked, absolutely delicious. One thing I did was make a red cabbage salad, and then use that in the taco, added a layer of flavor😊
Yum, I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!
I had some of the ingredients for this fish tacos recipe hanging around the house. I went out to pick up the rest of the fixin’s, threw the tacos together, and served them up for dinner. Really good, and really easy but for a bit of chopping. Family loved them…will make again. If ya like fish tacos this IS your recipe… (substituted half the cayenne with chili powder)
I’m glad you love the recipe Ann! Thanks for sharing your fantastic review with other readers!
I made these tonight and they are the bomb!!! Picky hubs loved them and we will be making again soon. I used premade pico and used Trident pub house cod filets for quick prep. Five stars.
That’s great Janet! I’m glad to hear how much you and your husband enjoy the recipe. Thanks for sharing your great review!
These were amazing! The sauce was perfect. Husband loved it!!! I have made these several times already. I use fish for the adults, and shrimp for the picky kiddos. Thanks for another great recipe!
You’re welcome Alla! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
Made this tonight with Pacific Cod, and OH my goodness, this makes me want to go back to mexico! haha! My husband loved it and I couldn’t get enough! Will DEFINITELY be making this again!
I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Christa!
This was the first time we tried fish tacos – I didn’t know what to expect as they are unknown in Greece – we really enjoyed them!
Fortunately the recipe is very clear and easy to follow. I had to make some changes in the ingredients in accordance with what is available here and what I already had in the fridge. So I used small wheat tortillas, cod instead of tilapia, white cabbage, no cilantro, Greek yogurt instead of sour cream. I doubled the sauce as suggested, and am glad I did. I forgot to add the crumbled cheese (which would have been feta), but will try it today. For us, the recipe made enough for 8 tacos – maybe we have big appetites.
Thanks so much for the recipe – we’ll be making it frequently!
You’re welcome Betty! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!
I tried it last night. It was delicious.
That’s great! I’m happy to hear that Joan! Thanks for sharing!
We made this last night and it was SO good! My boyfriend gave it a 5/5 which I can only recall him doing that once or twice. So count my 5/5 rating twice! 🙂
Also, I only tweaked it a little bit. 1) I make killer guacamole, so I made that instead of having all the ingredients of it separately as toppings. But it’s basically the same thing. 2) I “pickled” the cabbage a little by letting it sit in lime juice and olive oil. I’m just not a fan of raw cabbage.
All-in-all, outstanding! It’s the first recipe we’ve tried from you and we’ll definitely be trying more.
I’m so glad to hear how much you both enjoy the recipe! Thanks for following and sharing your fantastic review Heather!
I already left a 5-star comment a while ago. But I must comment again. We are not the type of family to have one meal repeated once a week, every week – until now. I LOVE these tacos. And when it is Fish Taco night at my house (I’ve instituted a new “thing”) we get really happy. I’ve made these with shrimp too and they are just oh-so-good!
I’m happy to hear that your family enjoys this recipe as much as mine does! Thanks for sharing your excellent review Inga! 🙂
These are the best ever! We absolutely love them! (made them twice in a month now) We use wild caught Flounder though. I can’t find wild caught Tilapia. We also omitted the cumin and cayenne only because we don’t have any on hand. Remarkable recipe!! Thank you!
You’re welcome Robin! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your wonderful review! 🙂
Ive always loved Talapia BUT with all the talk and articles about the conditions Talapia are grown and produced in other countries (china) very disgusting. I am now afraid to buy it. What are your thoughts?
Hi John, you can replace it with salmon or any other white fish, or even shrimp if you prefer. It is a very versatile recipe.
Why not just change the fish type in your recipe to another white fish so the recipe is more healthy? Several have written about the choice of fish. Then the recipe would be perfect!
Hi Phyllis, this is how we prepare it but you can definitely swap it out if you prefer.
Not sure where the unhealthy part comes from, not all Tilapia come from China, Tilapia is raised in the states as well. I live in Asia, if I name off whitefish most you will not know or will be costly. Tilapia is farm raised around the world, not just China.
Farm raised talapia eats it’s poo….watch dirty jobs on discovery I will never eat talapia