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!

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

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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 ;).

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

Ingredients for Fish Tacos:

We used tilapia but you are welcome to use any white fish. Salmon or shrimp would be amazing as well!

Two photos one of tilapia fillets and one of taco shells and seasoning in little bowls

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. 

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

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.

Two photos one of uncooked tilapia and one of cooked

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.

Two photos of bowls of fish taco sauce

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.

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

Mmmm so much sauce! I’m so crazy about this taco sauce. Seriously the best!

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

⬇ Print-Friendly Fish Tacos Recipe:

Natasha's Kitchen Cookbook

Fish Tacos Recipe with Best Fish Taco Sauce!

4.99 from 1726 votes
Author: Natasha of NatashasKitchen.com
Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | 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.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Ingredients 

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

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
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

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!)

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

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.

Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • J-DuB
    September 4, 2018

    Sauce is SOLID

    I hate tilapia, but this works for: shrimp, swordfish, halibut, whitefish, Pike, trout, whatever. You can: broil, fry, sear, roast, grill your fish. Even a possible is to ROAST a WHOLE larger fish and then have guests dig in and build their own tacos.

    Use what is FRESH and even more ideal, LOCAL

    Reply

    • Natashas Kitchen
      September 4, 2018

      Thank you so much for this awesome review! I’m so happy you enjoyed it! I have to agree this sauce goes well with so many dishes!

      Reply

  • Jacob M.
    September 2, 2018

    These were very good. We used cod. Just a tip, double the spices for the fish, we ran out before the fish was completely covered both sides.

    Reply

    • Natashas Kitchen
      September 2, 2018

      I’m so happy you enjoyed this, Jacob!

      Reply

  • Kerry Ochoa
    August 29, 2018

    I am going to make this tonight! Quick question though, you have the nutrition info posted, but it doesn’t say what the serving size is?

    Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Kerry, The serving size is towards the top left on each print-friendly recipe card. This recipe makes 24 tacos and the nutrition label is for each taco. I thought that would be the simplest way for someone to calculate if they were to eat 1, 2 or 5 tacos 🙂

      Reply

  • MB
    August 22, 2018

    Are the baking instructions for frozen or thawed tilapia?

    Reply

  • Robert
    August 19, 2018

    Thank you Natasha for posting your recipe. I’ve prepared your recipe several times and family just love it! Especially your sauce, I’ve used the sauce not only for the fish tacos, but on sandwiches, steaks just to name a few. Thanks again!

    Reply

    • Natashas Kitchen
      August 19, 2018

      You’re welcome Robert! I’m so happy you enjoyed that!

      Reply

  • Cecilia Bjelke
    August 18, 2018

    We just made these delicious fish tacos today and they definately turned out as 5 out of 5. Wow!!

    We’re in Spain right now, so we needed to make some adjustments; we used a Spanish hot sauce for the fish sauce, and Grana Padano cheese, instead of the Mexican ingredients (couldn’t find them here). Other than that, we followed the recipe to the letter (using white flaky fish) and wow!! we will definitely be making these again. So fresh, but still with some sting. Amazing, thank you for the recipe.

    Reply

    • Natashas Kitchen
      August 18, 2018

      That’s so great Cecile. Thank you so much for sharing this review with me!

      Reply

  • Gina Bonefas
    August 10, 2018

    Looked for a fish taco recipe and yours looked so good. Love the sauce, although I had to lessen the sriracha as we are not “heat” people. Thanks so much for posting it.

    Reply

    • Natashas Kitchen
      August 11, 2018

      Thank you for the great review Gina!

      Reply

  • Brandy
    August 4, 2018

    We made these tonight. They tasted amazing!

    Reply

    • Natashas Kitchen
      August 4, 2018

      That’s so great! Thank you for the great review!

      Reply

  • Rob
    August 3, 2018

    Fish tacos were great! We used black drum we caught yesterday out of Port Aransas, TX. Thanks a lot for the recipe! Rob

    Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Rob! That sounds amazing! I can imagine that tasting even better with fresh caught fish!

      Reply

  • ChowLuve
    August 3, 2018

    This is my go to recipe for fish tacos. Have made the sauce many times.

    Reply

    • Natashas Kitchen
      August 3, 2018

      I’m so happy you enjoyed that! Thank you for the great review!

      Reply

  • Lay
    August 3, 2018

    Love this recipe! The fish seasoning AND the taco sauce are amazing! Any ideas of what else I could use the sauce with? I always have extras and hate throwing it out cuz it’s so good! (I know I could just make smaller batch, but it’s delicious and I’m wondering what else it could work for ;)) Thanks!

    Reply

    • Natashas Kitchen
      August 3, 2018

      I think it would be great along with other fish dishes, or fritters! It can also be used as a dipping sauce!

      Reply

    • sandy
      August 13, 2018

      Make slaw with the purple cabbage. Add the sauce, green onion and cilantro. Delish!

      Reply

  • Ron
    August 2, 2018

    After searching the web for a good, quick and easily prepared fish taco if found this. I tried your recipe last week on the Boss, aka The Wife, said she it was great-which I couldn’t agree with more. She also asked me to make it for my daughters because they love fish tacos when they’re here on Aug 1, 2018-which I am. The only difference is that I use halibut. Thanks again, Natasha.

    Reply

    • Natashas Kitchen
      August 2, 2018

      I’m so happy you all enjoyed these Ron! Thank you for sharing your great review with us!

      Reply

  • Ro
    July 31, 2018

    Thank you for sharing this delicious recipe- I made it last night and it was a hit! Definitely planning on adding this to my repertoire of go-to recipes. Only thing we changed is trying the tacos with the corn (esquites) inside them, which I’d intended as a side. It worked well, and I was able to use the fish taco sauce on the corn as well.

    Reply

    • Natashas Kitchen
      July 31, 2018

      Hi Ro! That’s so great! Thank you for sharing that with us! I’m so happy you liked this recipe!

      Reply

  • Marie Godbout
    July 27, 2018

    I love them so much I made it 5 times already! I was wondering if the sauce could be frozen? We are going on vacation for 2 weeks and it’s so good I don’t want it to spoil!!

    Reply

    • Natasha
      July 27, 2018

      Hi Marie, I haven’t tried that so I honestly don’t know. You might try freezing a portion of it to see if it separates or gets weird. Sorry I can’t be more helpful with your question.

      Reply

  • Gina L Daggett
    July 26, 2018

    These are so amazing! I looked all over the internet to find a good fish taco recipe and this will NOT disappoint!!! Everyone in the family loved it. Thank you!

    Reply

    • Natashas Kitchen
      July 26, 2018

      You’re so welcome! I’m so happy you all enjoyed that!

      Reply

  • heidi
    July 25, 2018

    Hi,
    This was a fab summer recipe which we enjoyed yesterday, even had some of the salad filling left over for lunch the next day with the taco sauce. Can I share a link to this recipe on my new blog?
    Thanks

    Reply

  • Sheri
    July 20, 2018

    DELISH Yum!

    Reply

    • Natashas Kitchen
      July 20, 2018

      Thank you so much for following our blog! I’m so happy you enjoyed that!

      Reply

  • Kimberly Nghiem
    July 20, 2018

    Made this last night for dinner and it was an absolute hit! I had some fresh shrimp on hand and decided to season it with the taco mix and roast it in the oven with the fish for about 8 minutes. It was sooooo good! My fiance and I loved eating it and that taco sauce is SUPER AMAZING! I had to make a double batch because my fiance is a big “sauce and dip” kind of guy. I also worked a ways away so time is of the essence when I am done with work so the timing of this recipe was seriously less than 25 minutes. While the fish/shrimp were cooking, I was able to make the taco sauce and dice up the avocodo. I also mixed in the corn and the avocado and onion so it was like a salad on top of the shredded cabbage (also got a bag of cole slaw to cut time too). My fiance said these tacos are better than any restaurant tacos he has ever had and I absolutely agree. Nothing like making fresh and abundant tacos at home and seriously for less than 25 bucks too!

    Reply

    • Natashas Kitchen
      July 20, 2018

      Thank you so much for this amazing review, Kimberly! We are so happy you discovered our blog! 🙂

      Reply

  • James
    July 18, 2018

    Great tacos. Second time having them this week!!!!

    Reply

    • Natashas Kitchen
      July 18, 2018

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mahesh Krishnan
    July 11, 2018

    I just realized I referred to you as Sarah. Perhaps was confused reading the comment trail! haha. Sorry Natasha!!

    Reply

    • Natashas Kitchen
      July 11, 2018

      Oh that’s okay. Thank you for clarifying!

      Reply

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