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.
I used flounder instead of tilapia. I also fried the fish instead of baking it. But the rest remained the same, and it was great!
That’s great, Darrell! Thank you for sharing.
This hits all the marks – delicious, easy, fast but mostly delicious!! Your technique for the tilapia (or any white fish) is perfect and tasty. I am so grateful to add this to my rotation. Thank you!!
Hi Mar! That’s wonderful to hear. I’m so glad you loved the recipe.
My boyfriend and I have made these several times! Perfect recipe for a quick, light and refreshing meal! The fish comes out perfectly every time. We usually make a pico de Gallo to go along with it – so yummy!
Hi Rory! I’m so glad you enjoy the recipe. Thanks so much for sharing.
Absolutely delicious. My family loved these. Perfect balance of flavors in every bite. Love the recipes on your site Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer!
Yummy fish tacos!! Another recipe winner from Natasha’s Kitchen. I made one slight change to the taco sauce by adding Chipotle sauce (approx. 1/4 cup) instead of Sriracha. My grandson rated the meal in the top 20 ever.
Wow! That’s awesome. I’m so glad it was a hit! Thank you for sharing. 🙂
This recipe was soo delicious! I halved all ingredients and was perfect for half the fish quantity. The sauce was amazing! Best fish taco sauce ever. The next time I plan to try to add the sauce to the shredded cabbage and make it like a slaw topping and use pico de gallo instead of cutting up the onion ,tomato, and cilantro. Already sent a few people the link to this recipe.
Hi Jill! That’s great. Thank you for trying my recipe and for forwarding it on. So glad you enjoyed it.
My husband and I just finished gobbling these up for dinner. I followed your recipe exactly and everything came out perfect and delicious! Thank you and Slavik for sharing such great recipes with us!
Hi Janina! I’m glad you loved the recipe. Thank you for sharing. 🙂
Where do you get tilapia. I heard it’s the worse fish to use. I heard it’s farmed or raised in China What other wild caught fish can you use. I only eat wild caught. I
Hi Victoria! You can check with your local stores to see where they source their Tilapia from. Sometimes it’s listed on the package and they also provide details of how it’s raised.
I love your recipe. Victoria correctly states Tilapia is a “dirty fish” and should be avoided. However, there are a ton of other great white fish choices
Costco has frozen wild caught Mahi Mahi that works great for fish tacos. Everyone in our family loves it. No “fishy” taste like some other white fish. Every Friday night is fish taco night at our house!
Thank you for sharing, Dani! 🙂
Improvise. Use whatever fish you want, no need to ask her. Other people commented they used shrimp, scrod or other.
Love your recipes but just recently had a health scare and need to change my diet to Low Fat….would love to see some Low fat recipes
Thanks for the suggestion, Diane. Wishing you good health! I have some diet or healthy recipes here that you can check out.
The tacos were awesome.. the entire family really liked them; even my little one who really doesn’t like seafood yet.
Super easy recipe and somewhat inexpensive.
Putting this as a regular in my menu rotation.
Great to hear that you all love this!
Every Natasha’s Kitchen recipe I try becomes a new favorite! Seriously, your stuff is SO good and SO easy to make. I love fish tacos any day, anytime and these are fantastic! I would be curious if you have suggestions for more of a coleslaw topping vs raw veggies. I’ve had it both ways and both are great. Anyway, I’m a huge fan and your recipes are my new “go-tos”.
Hi Max! I’m so glad you love my recipes. The fish and shrimp taco’s are one of my favorites. My thought would be to mix the cabbage with the sauce to create your own slaw but I do have a coleslaw recipe that you could get some ideas from, it’s my creamy coconut coleslaw HERE.= I hope that helps.
This has become my go-to meal for dinner parties. So easy and delicious!
THat’s so great, Ana! This is a very popular recipe and I’m so glad you loved it too!
These tacos were wonderful! Will make them again for sure. Thanks for the delicious recipe!
You’re very welcome, Christina! We love these too!
We loved these. It was a good blend of flavors, quick to fix, and a good alternative to simply baked tilapia. We will have these again…soon. Thank you.
So glad you tried and loved the recipe. Thanks for sharing!
Absolutely delicious & so healthy, minus the mayo, I used light sour cream.
Thank you for your good comments and feedback!
If my fish is still frozen do I just add like 10 minutes more of cooking time?
Hi Nicole, I usually use fresh fish so I can’t really advise of the exact time or you might want to thaw it first to be sure.
Very pleased with the outcome. I will definitely make again as they were a big hit. I will however just make only half of the sauce. We all used it but there was a lot let over.
Hi Charlene! I’m so glad you enjoyed the recipe. Thank you for the feedback!
I’m looking to cook this recipe this week! But I’m wondering what the cook time/recommendation would be to make the fish fried/breaded instead? I want to keep the same ingredients if possible but can add a couple to make it work of course.
Hi Marilyn! I don’t have a recipe for that but you may enjoy my fried shrimp taco’s HERE.
How many tacos are in one serving? I see that is says 172 calories but it doesn’t say for how much.
The the top of the recipe card, you’ll see the number of servings the recipe makes is 24 tacos. The nutrition facts are per one taco.
Delicious! As a former San Diegan, I’ve been seeking a recipe to remind me of beachside fish tacos. These fit the bill! Even my 6yo loved them, and I didn’t think she cared much for white fish. So good we’re having them again tonight!
Alterations: We are dairy-free so we skipped the Cotija cheese and subbed Tofutti Sour Cream with a dash of Trader Joe’s Chino Lime seasoning to brighten the sauce.
Hi Jen! That’s wonderful. I’m so glad you enjoyed this recipe. Thank you for sharing your experience with the recipe