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.
The sauce is incredible. I have to double it every time I make it because my family will use it on everything
That’s just awesome! I’m so glad your entire family loves it! We absolutely LOVE the sauce!
The only fish taco recipe I ever use!! These are delicious, and the sauce is amazing
Yay, that is fantastic! Thanks for your awesome review and feedback, Danika.
My husband and I absolutely love this recipe!!! We used fresh caught ling cod. The spices are perfect and the sauce is to die for 🙂
Love it, great to hear that you enjoyed this recipe, Jane! Thank you for your great comments and feedback, Jane.
really good recipe! I made a couple of changes to feed 3 ppl … I used my homemade fajita seasoning generously sprinkled on about 3 pounds of red snapper filets. for the sauce, I mixed about 1.5 Tbsp Dukes mayo, 1/2 Tbsp sour cream, 1/8 tsp garlic powder and a squeeze of half lime. I also left out the cheese and avocado because it was so tasty, it didn’t need one thing more!
Thank you so much for sharing that with me.
Dying to try this recipe, but there are only 2 of us. For the sauce, just halve this recipe, or use the similar sauce (but different ingredient proportions) on the beef bulgogi recipe? Thx!
Sounds good! I hope you love it.
Absolutely amazing! I have made this a few times now. I love the seasoning on the fish and the sauce. So much flavor!
Hello Kati, that’s great feedback! Thanks for sharing that with us.
Never had fish tacos before. I forgot Avocado but ran with it anyways. It was awesome, I used Walleye, I will definitely be eating this again. Thank you for all the instructions and videos.
You’re most welcome, Matthew! Glad you enjoyed it.
Hi Natasha,
I love your recipes and would love to try these. Could you please let me know how many taco’s one average a person eats? We’re a family of 5 (three young kids). Thank you!
Hi Sharon, it really depends and it is very hard to estimate but this recipe makes 24 tacos.
I would say kids 2 unless they are teens and 4 for adults with side of chips and dip
I used to order fish tacos at restaurants until I discovered these. They are the best and everyone I’ve made them for raves about them.
These are so popular, and we love them so much more being homemade! I’m glad you enjoyed this recipe!
Made this for my partner and I and we LOVED it! Not long later we made this again when we hosted our friends for dinner and they LOVED it!
I swapped sourcream with low fat yogurt and still tastes pretty good!
I’m glad this recipe was a hit! Thank you for your great comments and feedback.
Just made these today and the whole family loved them!! It was so easy and fun to put together! We all love the shrimp ones as well. Thanks Natasha for your wonderful recipes!!
You are very welcome, Mahi! I’m glad that you loved this recipe. Thank you so much for your wonderful feedback!
Followed the recipe and ours were really salty die some reason. Next time I will just leave the salt out completely. Sauce was great!
Sounds good, feel free to omit it from the recipe or adjust the seasoning according to your preference.
Delish! Fan favorite every time we make fish tacos.
Thanks, Kathryn and great to hear that this is one of your favorite recipes.
Excellent recipe! Hubby loved the tacos!
That’s so great! Thank you for the wonderful review!
So delicious – thank you! Decreased the spice to suit my kids, but they were a hit all around. Any suggestions for uses for leftover sauce? I have quite a bit and didn’t want to toss it.
I’m so glad you all enjoyed it, Courtney! This sauce keeps well covered in the refrigerator for a few days. It can be used on almost anything!
Prepared your fish tacos tonight for dinner and my husband and I both agreed they were the best fish tacos I have ever served up!! Thank you.
That is so wonderful! Thank you for your awesome feedback, CJ.
We love these. The leftover sauce makes a terrific veggie dip!
Glad you loved this recipe, Andy. That’s a good idea too!
I have made these several times and they are seriously the best. The only change I made was I use cod. So good!!!!
Sounds great! Thank you for sharing that with us and for giving this recipe a great review, Lori. Glad you enjoyed it.
This dish was so delicious!!! We loved the sauce and the combination of flavors. I used fresh cod and it was perfect!
These are our favorite! I’m so glad you’re enjoying them also!
So so good! We will be doing a Taco Tuesday tradition bc of these tacos. Super easy and delicious!
Sounds like a great plan! Enjoy and hope this becomes a hit.
Well getting ready to try your fish Taco recipe ! There is NO WAY I will EVER eat a Tilapia and neither should you after researching them like I did , YUCK ! I am going to use a very nice piece of Cod Fish broiled using your ingredients !! I cannot wait to sink my teeth into one of these rascals and neither can my wife !!! Will let you know what we think ! The one ingredient that stumps is the purple cabbage? I told my wife probably used for a nice sturdy crunch factor , color addition and to add a unique cabbage flavor ? We’ll see lol , Mark
Please share with us how it goes, Mark. I hope you enjoy the recipe!
Ono you know! Made it with mahimahi caught by a friend. The seasoning for the fish was spot on, and didn’t frighten my picante averse daughter. I used half cayenne and half chipotle. The crema was also great. Reminds me of Baja and San Diego fish taco stands. Mahalo!
Thank you so much for sharing that with me.