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.
Best fish tacos ever!!! I didn’t have that specific cheese so I use Queso sauce and walleye instead….wow amazingly good!!
That’s so great! It sounds like you have a new favorite!
I can’t even count how many times we have made this recipe over the last 2 months! I added the zest of a lime to the creme and it is over the top!
That’s so great! It sounds like you have a new favorite!
Just made this tonight. So delicious!!!!! My husband couldn’t believe the fish was so simple in the oven and he could not stop eating them. Thanks for the great recipe!
That is fantastic! Thanks for sharing your great review.
This recipe is absolutely amazing! This will be a keeper for Fish tacos! So flavorful & so easy! My family loved them!! Thank you for the recipe!
I’m so happy to hear that! Thank you for sharing your great review, Britnee!
My family LOVES these fish tacos!!! Definitely five stars.
My ONLY problem is I followed the recipe exactly and there is no way I could get 24 tacos out of the measurements as given. I was able to stretch out 12. Are these supposed to be mini tacos?
Hi Andrea, we do use the little tortillas (probably 5″ diameter or smaller), but you can use larger ones, but you would have fewer tacos.
Thank you for this recipe. My wife, who is the most picky adult eater I have met LOVED them. (so did I and that is not usually my first choice in tacos)
I will be making these again soon.
I’m so glad you enjoyed it, Bobby! Thank you for the wonderful review!
Delicious! I used walleye instead of tilapia and hubby said these were the best he’s ever had. Sorry I didn’t take a pic! 😊
That is so great to hear, Sheryl. Thank you for sharing that with us!
Best Tacos ever…..i did omit the cayenne pepper, but added alittle more sriracha to sauce!!! I made these 2x in one week with no complaining….absolutley the best!!!!
Hi Shelley, yay so awesome! I’m glad you loved these tacos.
Hey Natasha thank you for this beautiful and refreshing recipe. Quick question; can I use vegetable wraps like spinach or tomato basil?
Hi Lucy, that’s a great question; I haven’t tested it with either to advise on flavor or how it would hold up. If you happen to experiment, I would love to know how you like that!
Amazing, so good ! I would like to make extra sauce next time, how long would it keep for refrigerated and what else could I use it for ? Thanks !
Thank you, Susan. I haven’t tried refrigerating the sauce for a long period of time to advise. We just use this sauce for fish tacos but I imagine that it will also work with chips as a dip.
Fantastic and easy! The sauce is amazing! Delicious enough to serve company!
Thank you, Eileen. I’m happy that you enjoyed this recipe!
These tacos came out great! I should note though that I didn’t have any sour cream for the sauce and just used 1/3 cup of heavy cream and everyone raved about it. This one will be my go-to fish taco recipe from now on! Thank you!
That’s so great! It sounds like you have a new favorite!
These tacos were amazing! Used fresh true cod as we live on the pacific coast. Such great flavors! Thank you for a great recipe that we will enjoy frequently!
You are so welcome! I’m glad you enjoyed this recipe, thank you so much for your excellent feedback.
I’ve made these tacos twice. The first time, I thought to myself, the sauce is the key! The second time I made it? The reason being how absolutely delicious I remembered the tacos tasting the first time around! This recipe is now officially my go-to for fish tacos! My family loved the sauce and I love that I don’t have to fry the fish with a batter to have flavorful fish tacos. ( I’ve used cod both times.)
Yay, that is awesome! Thanks for your excellent review and feedback, Maria. I’m glad you loved these tacos!
These are amazing and a regular go to in our home! Thank you so much for the delicious recipe!!
You are most welcome, Tiana. Thank you also for your great review!
I really enjoyed these fish tacos. It was a hit with all of my family. It did take me 1hr and 38 minutes from start to table. That’s considerably longer than my average time for mid-week suppers. I feel however that it will become a quicker meal as familiarity with the process improves.
You are absolutely right about that, Jim. It will be faster the next time you make this for sure. Thanks for your great review and feedback!
Absolutely amazing
Thank you, Jamie!
Love this recipe! I used Mahi-Mahi and pan seared it instead of baking it in the oven. I made this for my sister’s family in southern California and my nephew said they were the best fish tacos he ever ate. I’ve added this recipe to my book of favorites.
I’m so glad to hear that, Stephanie. Sounds like this recipe is going to be one of your family favorites!
This has been my go-to recipe for every fish taco night hosted at my house. Our guests never decline leftovers (if there are any), and the sauce is the main attraction every time! Thank you so much for giving me such a wonderful recipe to work with, so my guests believe that I actually know what I’m doing. Keep the yummy coming!
That is so awesome! I’m glad this has become your favorite, thanks for sharing that with us.
This was a HUGE hit with my family. I didn’t have avocado but we really didn’t miss it and NO cilantro in this household EVER. Next time I make these I’m going with flour tortillas. They already asked when we’re having them again. This recipe is not a 5 star…its a 10 star!!!
Wonderful, thank you so much for your kind words and great feedback, Maria. Glad you and your family enjoyed these tacos!