Fish Tacos Recipe with Best Fish Taco Sauce!

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!

4.99 from 1801 votes

Author: Natasha of NatashasKitchen.com

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 - an irresistible garlic lime crema.

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Prep Time: 30 minutes mins

Cook Time: 25 minutes mins

Total Time: 55 minutes mins

Ingredients 

US CustomaryMetric

Servings: 24 tacos

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 Mayo
• 2 Tbsp lime juice, from 1 medium lime
• 1 tsp garlic powder
• 1 tsp Sriracha sauce, or to taste

Cook ModePrevent your screen from going dark

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

172kcal Calories15g Carbs8g Protein9g Fat2g Saturated Fat23mg Cholesterol215mg Sodium287mg Potassium3g Fiber1g Sugar345IU Vitamin A13.9mg Vitamin C64mg Calcium0.8mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Fish Tacos Recipe with Best Fish Taco Sauce!

Amount per Serving

Calories

172

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

23

mg

8

%

Sodium

 

215

mg

9

%

Potassium

 

287

mg

8

%

Carbohydrates

 

15

g

5

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

8

g

16

%

Vitamin A

 

345

IU

7

%

Vitamin C

 

13.9

mg

17

%

Calcium

 

64

mg

6

%

Iron

 

0.8

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: fish tacos

Skill Level: Easy

Cost to Make: $$

Calories: 172

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.