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.
Can’t find sriracha, looked on the Mexican isle and the hot sauce isle. Where to find? We are even in southern California. Substitute?
Hi Carrie, we purchase it at our local grocery store. I recommend calling ahead to see if they have it in stock. I haven’t tried these substitutions but here is what one of our readers wrote: “Substitute the sriracha for CANNED DICED CHIPOTLES IN ADOBO SAUCE.” I hope that helps.
it’s in the Asian food aisle usually.
Look by the BBQ and hot sauces. “Cha” is a brand made by Texas Pete’s and all my local stores carry it.
Easy and delicious!
thank you!
Could I substitute plain Greek yogurt for the sour cream in the sauce?
Hi Jennifer, That will work! That’s actually the only substitute that I can guarantee will work – plain greek yogurt! I haven’t tried anything else yet other than that.
Hello Natasha, tried baking a vanilla cake a few hours ago and it sunk and the sides of the cakes seemed to be puffed in; did the second one and the results were the same, what could have gone wrong?
Hi Sherry, I’d be more than happy to troubleshoot but it looks like you posted this on our Fish Tacos recipe by accident, which recipe of ours were you attempting? Also, if the cake relies on the volume of sugar and eggs then undereating that step may be the culprit.
Seriously, the best sauce I’ve ever made. And versatile, because I’ve used it on other things as well. My all time fave used to be Remoulade, well this fish taco sauce shares #1 now depending on my mood. The biggest challenge is finding really good tortillas.
Yum! Isn’t it the best! I’m so glad you enjoyed this recipe!
Have to agree – best fish taco sauce! thanks for sharing.
You’re most welcome! thanks for your excellent review.
my daughter is making one fish taco… lets see how it comes out LOL..
Hope you like it!
These fish tacos are amazing! My husband even gave them a 5 star & he is not a big fish eater. I think it was the cream sauce!
Super! Thank you for the awesome rating.
Simply delicious!! Even better than tacos I’ve had in restaurants!! It has become a favorite recipe in our home. Everyone that has tasted them has told me they are delicious. The only thing I modified was the amount of siracha since I like the sauce a little bit spicier.
I’m so happy to hear these have become your new favorite fish tacos! That’s wonderful!
It was delicious! My husband and his brother commented it tasted restaurant-quality and they couldn’t tell the difference between restaurant tacos and this recipe. Will definitely be making again.
That’s just awesome! Thank you for the wonderful review!
Such a great recipe, and the sauce is SO good! Thanks!
You’re welcome! I’m so happy you enjoyed it Jennifer!
Total hit! I made this for a taco night for my parents and they loved it. My dad particularly loved the sauce, even asking me to make it again the next week so he could put it on other things! Sent this to some of my friends to make as well, super simple and going in my favorite recipes collection.
Thanks for your wonderful feedback, Alex. I really appreciate it and I’m glad you loved it.
Do you use a whole piece of fish per taco? It doesn’t state how many this recipe yields?
Hello Desi, it could make about 24 tacos. I used 1 1/2 lb tilapia fish
Okay – I thought all of the great reviews might have been overstated…They were ALL CORRECT!! AMAZING sauce!! We ended up using Mahi Mahi vs Tilapia and it was wonderful! Big hit and will be repeated in our home!
That is so awesome, Wendy! Thank you so much for your wonderful review.
We loved this recipe!
Absolutely the best fish taco recipe I have ever made. The sauce enhances the whole experience.
Perfect! Thank you so much for your excellent review.
I recommended this dish to my husband after reading all the great reviews. He cooked them tonight. It was soooo delicious! Thank you so much now on to another one of your recipes!!
Forgot to add 5 stars!!! Oops
Thank you for the wonderful review!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
This sauce is the best used on fish tacos and now nachos!
Isn’t it the best! I’m so glad you enjoyed this recipe Andrea!
This taco sauce is the best using it on nachos now! Delicious!
Love it! Enjoy and thanks for giving this recipe a try.
These are the best fish taco ever. We just love them and the sauce is to die for. Awesome!
I love it! Thank you for your awesome feedback, Irene.
These Tacos were a huge it with the family! Loved all the flavors!
Yay that is so awesome! Thanks for your excellent feedback.
I was looking to make these soon this week but was wondering if there is any way to keep them in the fridge for the next day?
Hi Lewis, yes, you can make this 1-3 days in advance and keep it refrigerated.