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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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.
These are amazing so easy to make. My whole family loves these. Cant seem to get enough, thank you for providing the recipe.
Thanks for your great review! I hope you’ll love every recipe that you will try.
10/10 would make this again!!!! I think I put too much cayenne on the fish though – too spicy for my family. OOPS. But otherwise it was soooo goooood *drool*
I’m so glad you enjoyed it!
I had leftover pickerel. I only left out the cabbage. It was delicious!! Loved it.
Thank you so much for sharing that with me.
I won’t be ordering fish tacos out anymore because this is the best I have ever had – and my son agrees. Incredible flavors!
Perfect, you can now make this recipe anytime you and your son will crave it! Thanks for your great review.
Love these. Just made it with a twist. For the cabbage, tossed with french vinaigrette, juice from one lime and a bit of salt and pepper. Really tangy and adds a layer of seasoning (sour) to the dish beyond the lime squeezes.
Thank you so much for sharing that with me, Matt! I’m so glad you enjoyed it!
So good! First time making these and they were amazing 🙂
Perfect, I’m glad you loved this recipe. Thanks for sharing that with us, Katie!
Wow! This is so good. I live alone and that is a lot of ‘work’ for one person…SO I often, make the fish as directed. Then add a tossed salad and use the sauce as my dressing. Yummers! Thanks for sharing
Thank you so much for sharing that with me, Gretchen! I’m glad you found a method that works for you!
My kind of food. Quick andyummy
The Fish Tacos were absolutely delicious! I have never left a recipe review and I had to! Thank you for such a fabulous recipe. My family loved it. Made the fish exactly as stated cooked for 20 minutes. I did make Pico with the red onion, tomato and cilantro I also added 1 diced jalapeno seeds removed and fresh lime juice. I unfortunately forgot to buy the cheese. Wish I knew how to post a photo. Can’t wait to try the Bulgogi Taco Recipe next! Natasha your a true gem! Keep doing what you do!
Thank you for your wonderful review, Lisa! I’m glad you still loved it without the cheese.
These tacos were amazing! I think the sauce is what perfected them. This will be my go to recipe for fish tacos from now on.
Thank you!
Yay, that’s fantastic! Thanks for your great review, Jessica.
Made the tacos and followed the instructions exactly. They turned out exlent. I will be making them again.
Glad you enjoyed the tacos, William!
I want to make for a dinner party, but, don’t want to serve for awhile after arrival. Suggestions for keeping fish and tortillas warm without drying out?
Hi Jan, they are best fresh after warming up, but you can use a tortilla warmer to keep them warm.
Thank you so much for sharing your cooking method for the tilapia. I’ve tried either methods for years, but the fish seems to come out too dry or too fried tasting. The olives oil and butter give them a moister texture. I’d post a pic to show you but I can’t figure out how to do it : ))
You’re welcome, Gail! I’m so happy you enjoyed that. You’re welcome to upload your photo to social media – FB or IG and hashtag #natashaskitchen
This recipe is very tasty. I used tilapia and salmon and I grilled them along with the corn tortillas instead of turning on the oven (I love to be outside as much as possible plus clean up is much quicker). Thank you for the easy and delicious recipe.
You’re welcome, Jennifer! I’m so happy you enjoyed that.
These tacos are truly delicious! I’ll make it for the second time tonight.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Way too spicy. I halved the cayenne and added a bit of brown sugar – and we are still ON FIRE (Whimps??). Made sauce and added water to thin- sauce was good. Overall liked the IDEA of this recipes…but need to make less HOT.
Thank you Natasha!!! best fish tacos ever.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So ….. these tacos ….. we can eat these every-single-week. Always use cod. But everything else is exactly the same. Just can’t get enough of them. If you are on the fence make the jump. You won’t be sorry. As a matter of fact don’t hesitate for a moment to try any of Natasha’s recipes. I have to get better at commenting but I have never been disappointed following her recipes and great direction. Thanks Natasha!!
I’m so glad you enjoyed it, Cheryl! Thank you for the wonderful review!
This recipe is excellent. Don’t need to adjust anything. So easy and fresh tasting. For my younger kids made tilapia without cayenne. Delicious. A family favourite.
I’m so glad you found a family favorite, Susan! That’s just awesome!
These are amazing! Definitely use Sriracha and not some other hot sauce. Makes a huge difference.
It’s our favorite and most popular recipe! I’m so glad you enjoyed it as well!