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.
My partner and I made this last night and it was delicious! The baked fish recipe is a great replacement to battered fish for our dishes.
Hello Linh, thank you for sharing that with us and for giving this recipe a review! Glad you both loved this recipe.
I just made as your recipe creamy chicken Alfredo pasta. It’s so delicious. Everything is perfect. Tasty and healthy. Thank you so much for sharing us. Thank you to your mom too. You referred your mom when you cook. Love your videos. You are amazing. Thank you.
You are so welcome, Jasmine. It is a pleasure, I hope you’ll love the recipes that you will try!
Tasted delicious! I was wondering if the serving size on the nutrition is per taco?
Hi Amber, the number of servings is listed towards the top of the recipe card and the calorie count is per serving.
I made this tonight and when you put everything together like the recipe reads, they were delicious! You can still make your own little adjustments. I did not and they were DAMN GOOD! Natasha’s Kitchen is the best!! Make the tacos! Have a great day too!!
Perfect! I’m glad you loved how it turned out, Erin. Thanks for sharing that with us!
I’m trying these tonight. Natasha’s Kitchen is my go to for 99% of my recipes.
Thank you for your trust, Erin. I hope you love all the recipes that you will try!
So I made them last night and they were delicious. I followed the recipe exactly and when you put your taco together and bite into all that flavour, OMG fantastic. Natasha’s Kitchen is the best!!
Wonderful feedback, Erin. Thank you so much for sharing that with us!
Haven’t tried it yet, but can’t wait! We’re trying to steer ourselves away from Taco Tuesdays because we’re all getting fat and unhealthy, so we’re doing Tuesday Board Game night, and I’ll make these. Still tacos, but a little better for our hearts. Thank you for sharing!
You’re welcome and I hope it becomes your new favorite.
These tacos are excellent. My husband and I enjoyed the tacos very much. Thank you!
Great to hear that you both enjoyed these tacos!
Have you ever even been to Mexico? Street Fish Tacos use deep fried fish,,, always.
And, what is your point? Is this recipe any less valuable to you because it has baked fish? For health reasons, I cannot eat deep fried fish. I am happy to find this recipe. If I weren’t happy with it, I would just move along and not make a remark like that. Recipes are ever evolving, all around the world.
Juck, perhaps you haven’t heard the term “creative license” before?? That aside, where do you see a claim that these are “authentic”? Also, I’d bet my life that people FROM Mexico make traditional/authentic Mexican recipes healthier in all sorts of ways–including substituting non fried foods for fried ones–and with great results too. One more question–have you tried EVERY fish taco made in Mexico?? Or just the fried ones? Asking for a friend.
My reply is to just fry your fish. Everything else can stay the same. Not as healthy, but that is your choice if you prefer it to baked fish. Might want to just try it this way though. Might like it just as well.
So good! This recipe made me change my mind about cilantro.. love it now!
Wow!! I’m so glad you loved it, Julia!! This is one of my favorite recipes, and I’m happy you enjoyed it also!
This is the best recipe! My first time making fish taco and I love love loveeeed it! The sauce was to die for! I had to make double the recommended amount because it was just that good!
You can use basically any fish. The cooking method was spot on and make the fish succulent.
Thank you Natasha!!!
Exactly! The sauce is a must, but this recipe is so versatile! I’m glad you enjoyed it, Ti!
How long will the sauce last in the fridge?
Hi Matt, This sauce keeps well covered in the refrigerator for a few days. It can be used on almost anything!
Yep! As good as everyone says. I got a ‘Best fish tacos I’ve ever tasted’ comment. I served them by filling the tortilla with the fish and pouring the sauce myself, and then letting them decide on the other ingredients. That way there was enough sauce. Thanks for the recipe!
That’s so great! It sounds like you have a new favorite, Ben! The sauce is a must-have, so good call on poring that!
The sauce is to die for!! Just made them for the 1st time tonight hello yummy!!!
That’s just awesome! Thank you for sharing your wonderful review!
These were fantastic! I opted to use store bought fresh deli pico de Gallo rather than deal with chopping tomatoes, onions, and cilantro. I also tripled the recipe for the rub and the sauce. I cooked the fish and also cooked some boneless skinless chicken thighs to freeze for quick dinners in the future. The seasoning was great and the sauce was amazing. I especially liked that this fish taco recipe was baked and not breaded. Every other fish taco recipe I’ve tried was breaded, which I’m not a fan of- plus this is a much healthier option!
Will absolutely make this again!
The sauce is a must-have! I’m so glad you enjoyed this recipe, Valerie!
I am not a big fish eater but these were awesome! So easy to cook. Even my 5 year old loved them! I did cut back a bit on the cayenne (for said 5 year old) but there was still plenty of flavor and a nice spice to them. Keeping this recipe!
That is the best when kids love what we moms make. That’s so great!
This is our new family go-to recipe! So easy to prepare With great results. We used haddock fillets which worked perfectly.
Hello Kelly, so happy to know that this is your new favorite recipe! Thanks for your good comments and feedback.
Soooo good.The family raves about this heathy meal. I substituted Fage plain Greek yogurt for the sour cream.
That’s just awesome! Thank you for sharing your wonderful review!
This was amazing all the flavors popped such a great combination so fresh these will be my fish tacos forever!!!
That’s just awesome! Thank you for sharing your wonderful review, Jennifer!
I was looking online for a fish taco sauce recipe and came across your recipe. I have to say it is the best sauce!! I cheated and made the quick frozen beer battered fish in the air fryer, but had all the other toppings on hand. The sauce on the tacos was sooooo good! So easy to make as we already had all the ingredients on hand. Thank you Natasha!
Hi Racquel, good to know that the recipe turned out so great! I’m glad you enjoyed it, you’re so welcome.
Yep, these were delicious!! No leftovers. I followed the recipe exactly. Thanks! 🙂
You’re welcome, Jacy! Thanks for your great review.
I use this recipe so often that the proper thing to do was to personally say thank you so much! I had searched for the perfect fish taco recipe for a long time until I found this one. We have tried both the Fish and Shrimp taco recipes and love them both.
We use grouper and flounder for the fish tacos and both have been great. We use defrosted uncooked Key West shrimp for the tacos and they’re perfect. We use Nellie & Joe’s Key Lime Juice or key limes for the sauce and it really gives it a good flavor vs plain limes. We do use a little less of cayenne. I make enough extra fish so we can have salads using the fish and crema sauce the next day.
We have taco Tuesday every week so this recipe has been tested numerous times at our house! Again, thank you for such a great recipe that has been shared with lots of friends here in FL.
That’s just awesome! Thank you for sharing your wonderful review, Laura! Taco Tuesday is a must!