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.
Oh my goodness these were so delicious and so easy to make! I used Cod and it worked just as well! I am also not a siracha person so instead I added some apple cider vinegar and the sauce was delicious! Thanks so much for sharing! Definitely just as good as a restaurant with very little effort and you can eat as much as you want
That’s so great! I’m so happy you enjoyed that.
So easy, yet tastes so complex!!! Amazing recipe!
Isn’t it the best! The PErfect recipe for Taco Tuesday!
MAKE THESE NOW and do NOT forget to make the Taco sauce part!
Awesome!
Go!
Do it NOW!
Why are you still reading this?
Goooooooooooooo
Haha!! Love this review! Happy Taco Tuesday Karen!
You made me laugh out loud!
Natasha! I pick out recipes by whether or not these things happen:
1. I drool
2. I get goosebumps on my left forearm
3. I drool, get goosebumps on my left forearm which go all the way UP my arm to the top of my head, and all the way down my side to my toes!
hahaha
seriously.
I ALWAYS make the recipe when #3 happens when I read it.
Of course, yours was #3! I made it tonight, and it made me drool and have goosebumbs everywhere when I ate it. Keeper for sure. I am positive it was the sauce. I really like recipes with an acidic part in it. These “cut the fat” taste in my mouth and gives me goosebumps, for some reason. ( it’s a neuropathy issue).
Made recipe exactly, and it was terrific.
Oh, well not EXACTLY, I mean, I did make my own queso Fresco… only difference.
Love it! good job.
If you like Mexican food and you like fish, GO FOR IT. If it is your first time TASTING fish, GO FOR IT!
Make the sauce.
Thank you for this amazing review, Karen!! It sounds like you found a new favorite!! I’m so excited you loved these tacos!
My husband said this was the best dish I have ever made. This will be in regular rotation in our household. Thank you!
That’s amazing! I’m so glad you found a favorite on our blog!
I really don’t like tilapia and used barramundi instead. It was SO good. A lot more flavor and great texture than tilapia. If you haven’t tried Barramundi, do yourself a favor and give it a shot!
So nice to know that! Thanks for your suggestion tips.
These were sooo delicious and easy! the taco sauce is BOMB
It is our favorite! I’m so glad you enjoyed this recipe, Anna! Thank you for this feedback!
I just made this recipe and it was absolutely delicious. I did mix the cabbage with the sauce and everybody loved it.
Fantastic! Thank you for sharing your experience with us, Terry.
These are AMAZING and had everyone raving! So fresh and full of flavour! We used ling instead of tilapia and it was divine. The sriracha mayo made the entire dish though, definitely saving this recipe and can’t wait to make it again!
Perfect! Thanks for sharing your great experience with us, Veronika. We appreciate it!
Made a variation on these tonight… biggest change was using whole wheat tortillas.. and using fresh undressed cole slaw for the cabbage. My wife and I really, really liked the sauce. My kids didn’t try it.. but they did eat the tacos.
I’m so happy you enjoyed this recipe Bill! Thank you for this great review!
OMG that sauce is the bomb, my wife an niece loved it an thought it would be great on chicken tacos as well . Thanks this was my first fish tacos sooo good
Hello Steve, I’m so glad you enjoyed this recipe! Thanks for your good comments, we appreciate you sharing it with us!
I see the nutrition value is for one serving. How many tacos make up a serving?
Hi Bobbe, 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.
This recipe is quick and easy and incredibly good! Also , there is flexibility, depending on what you have on hand (in the toppings, for example). Truly the sauce is scrumptious. Thanks for a keeper!
Love it! Thanks for your great description and feedback. We appreciate it!
Really liked this recipe! I used orange roughy instead of tilapia and a bag of coleslaw mix to make it easy. My 2 teenagers and husband all enjoyed.
So great to hear that it came our wonderful! Thanks for sharing that with us, Rachel.
Absolutely fantastic! My husband thinks these fish tacos are better then any we’ve had at restaurants. Thank you for this delicious recipe!
The second time we made this recipe, we skipped the sour cream and used only mayonnaise in the sauce with the other ingredients.
I also found the Sriracha sauce in the Asian food section at the grocery store.
You’re welcome, Beth! Isn’t this recipe the best! So so good!
Absolutely delicious, super simple recipe. Always a crowd pleaser!
I’m so happy you enjoyed this recipe Rachel! Thank you so much for sharing this wonderful review with me!
I followed the recipe for the fish and sauce exactly as written. So, so good! I’ll be making it again. Next day I heated the leftover fish in foil so as not to dry it out. Almost just as good as the previous day!!!
Isn’t it so good!! This recipe is popular for good reason! I’m so glad you enjoyed it Lori!
This recipe is so delicious! My brother wanted fish tacos and coincidently sent me your recipe without knowing that I’ve been following you for some years now. This is the first time I comment, by the way! Thank you, Natasha!!
Aww that’s the best! Sounds like you guys found a favorite on our blog! That’s so great!
This recipe was a win – works for a variety of fish. Thank you.
I’m so happy you enjoyed this recipe! That’s so great!
Hi I made these last night and they were delish so thank you!
1 thing though your recipe calls for 2 tbs of lime juice, but the image depicted in above articles shows a cup of liquid being poured into the sauce. My sauce was really thick which makes me think i need more than 2 tbs of lime which i did put more than that but maybe i needed more
Hi Toya, that is a small ramekin we are pouring out of so it may seem like a lot but it is about 2 tablespoons of juice. The bowl we are pouring into is also fairly small. If the sauce is too thick you can definitely add more.
Tried this recipe a week ago and it was absolutely fantastic. So simple and quick to pull together, and the sauce was divine! I used a bit more sriracha since I like it a bit spicier. Am making it again now…. Thank you Natasha (and Slavik) for sharing this recipe, I look forward to trying more recipes from your site!
You’re welcome, Nicole! I’m s happy you enjoyed this recipe!!