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.
Going to make these tomorrow for dinner. Couldn’t find Cojita cheese, bought Fresco, will that work as well?
Hi Michelle, I haven’t tested that, but I imagine it may work. If you test that, I would love to know how you like it.
I made these last night, used corn tortilla and I used kale instead of cabbage… ooooh it was a very big hit and at the end of the meal.. family said a do over and can you make it with Salmon next time..
I’m so happy your family enjoyed this, Whitney! That’s so great!
My Family just loves this recipe. I tried it with salmon last night and I actually think it tasted better. I also use a cole slaw mix instead of buying cabbage for it.
So good to know that, Cathy. Thanks for sharing!
Love your recipes Natasha! I make a similar sauce for fish or shrimp tacos. I use Mexican crema (table cream/sour cream) and I use chipotle adobo sauce instead of sriracha. I sometimes toss cabbage, diced red onion and cilantro in the sauce for a more scrumptious taco slaw. Leaving it in the bottle does last a few more days for other recipes though.
One recipe request if I may: can you make a recipe with a black garlic marinade soon? I recently tried black garlic marinade ribeye skewers and they were amazing. Thank you! Yuma, AZ fan-Adriana
Thanks for sharing that with us, Adriana. I’m glad you are enjoying my recipes! I don’t have a recipe for that yet but thanks for your suggestion.
SAUCE only.
I made this sauce for my own fish tacos and it is scrumptious!
Hi Natasha! Great recipe. Can you tell me how long the sauce stays in the fridge? That sauce is no joke! The recipe made a lot!
Hi Cat! I’m so glad you enjoyed it! This sauce keeps well covered in the refrigerator for a few days.
Tasty, thanks! Air fried cod…go easy on the seasoning though.
Glad you liked it, Matt. Thank you!
I used cod and this recipe was delish!!
Yum! I’m so glad you enjoyed it, Lena. It’s one of our most popular recipes, for a good reason!
Went with crumbled goat cheese. Everything else the same except downsized for two. Holy Smokes! My only regret is I should have downsized for four! Incredible!
That’s just awesome, Jim! Thank you for sharing your excellent review!
These are DELISH! I also made it using shrimp and it was just as good. My kids loved them too.
I’m glad you and your family loved these tacos!
The tacos were delicious!!!! I specifically love the sauce. Thank you ! I would highly recommend this recipe.
Wonderful to hear that! Thank you for your awesome review, Claudia.
I don’t cook. Ever. But I decided I’d be a good wife and have dinner ready when my husband got home from work today. I made these tacos (I used mahi-mahi instead of tilapia) and they were AMAZING!! I am a super picky eater and I loved these tacos! Not only was my husband surprised that I actually cooked, but he couldn’t believe that the food I made was as delicious as it was. We will definitely be eating these again in the near future!
I’m so glad you both enjoyed it, Brittini! Thank you for the wonderful review!
This is the best fish tacos recipe ever! It was a real hit in my family. I couldn’t find the Sriracha for the first time making it so I got a bottle of Chipotle sauce to mix in instead and this was so good! Wasn’t too spicy. Since I have gotten the Sriracha now I use both in my sauce. I shared recipe with friends and they all love it too! I highly recommend.
Thank you for sharing that with me, Samantha! I’m so glad you enjoyed this recipe.
Th is recipe is delicious! What I love most about you, is that you use affordable ingredients. So important to those of us who love to cook but live on a budget! Also, you friended me on Facebook, and now I am getting things that say you are giving away free things and also want information to enter me in a drawing for $5000.00. Is this a scam??
Hi Laurie, yes that is definitely not coming from me. There are so many of these fake pages showing up and I would not do a drawing like that. Please report that account to Facebook.
I consider myself a Fish Taco aficionado. (maybe Fish Taco Snob is a better description) I can tell I will like this recipe, and I’m looking forward to making it! I know I will substitute something in place of the mayo as I avoid it, and miracle whip, like the plague! As well as avoiding all genetically modified junk oils such as canola, corn, soybean, etc… Anyway, I will find something to substitute and I know I will love this recipe. Thank you for sharing! Natasha’s Kitchen is my “Go-To” place for ideas and inspiration! Love you guys for having such a fantastic online presence! Love! Love! Love!
You are very welcome, Steven. I hope this becomes your new favorite!
Tried this the other day and it was so delicious. Also on the plus side, it was very quick to make! Instead of baking, I cooked it over a cast iron skillet, used Tony Chacere’s cajun seasoning, and replaced sour cream for nonfat yogurt.
I’m glad the substitutes that you used worked great! Thanks for the tips and for sharing that with us, Gwen.
My go to recipe for Fish Tacos, much to my Family and Friends delight!
A hit every time!
Thank you for a great recipe and helping me impress my guests!
You’re welcome! I’m so happy you enjoyed it, Karen! Thank you for that wonderful review.
Loved the fish taco recipe! They were absolutely delicious. Regarding the nutritional information, what is one serving? Is it 2 tacos?
Hi, the recipe makes 24 tacos and the nutrition label is per taco so you can easily calculate depending on how many you wanted to enjoy.
Wow these are amazing!!! Such a great recipe! Definitely going to be a staple in our house! Cheap and easy but amazing favour!!!
Sounds great, Brooke! I’m glad that you loved this recipe.
Wonderful and surprisingly simple, yet so tasty. I’ve made it for my wife and myself and we loved it. Planning making for the whole family, but looking for suggestions on what I can sub the mayo for in the sauce, as my son has an egg allergy.
Fantastic! Thank you for sharing your wonderful review with us, Scott. I haven’t tried any substitute for mayo but I saw someone else commented and shared this “Great recipe. In the sauce, I subbed plain greek yogurt for the sour cream and 1/2 of an avocado for the mayo plus threw in a couple of sprigs of fresh cilantro into the blender. FABULOUS!!” I hope that helps.
I used vegan mayo for our family and it tastes great! I find it at the grocery store beside all the other mayonnaise.
Primal kitchen sells a great egg-free mayo!