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!
This post may contain affiliate links. Read my disclosure policy.
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.
This was absolutely delicious!!
My husband ate the fish as a fish taco as described in your recipe. He loved it.
I, however, chose to eat it without the taco; just the fish with the sauce and filling on top.
My conclusion: either way is delicious. This is definitely a 5 star recipe!!
Hi Donna! I’m so glad you both enjoyed this recipe. I appreciate the feedback.
Love this one, usually I make it with Atlantic cod, everyone likes it
Great to hear that you all love this recipe!
Do you think these would work with fresh bluefin tuna? The family brought a TON home from a deep-sea fishing trip!
Hi Tiffany! I think so. Let us know how they are if you experiment.
Thinking of making these for dinner tomorrow—4 adults (all with good appetites) and 2 children (2 and 6). I will serve a hefty vegetal salad on the side, not just greens. Should I make the full recipe, or halve it?
Hi Brooke! This makes 24 tacos but they are smaller and usually adults will eat 2-3 tacos, sometimes more.
You will have less than 4 oz per adult if you made the whole recipe (since you are also feeding two children). If you halve the recipe you will be serving less than 2 oz. of fish per adult. Not enough fish for any adult I know unless you are serving the tacos as an appetizer. Just my opinion.
since we have plenty catfish, catfish, these are the best fish tacos ever, the fish doesn’t even taste fishy at all, the sauce is a winner, being cajun, spiced it up a bit, these are a winner.
That’s great to hear, Ray! I’m so glad you enjoyed the recipe.
Oh my, made this for the first time last night and it is soo delicious. I’d even say best tacos I’ve ever eaten! I did use Icelandic cod for the fish and made homemade corn tortillas.
Hi Pattie! That’s great to hear. Thank you for trying my recipe.
So I made this recipe and now I get requests to make this recipe. I use Cod or Haddock for the fish. One of the best tacos around for flavor and texture. Thanks for sharing
Hi Della! You’re very welcome. We love these tacos too! I’m so glad they are a hit.
My go to recipe for fish tacos and we all love them! I follow instructions exactly!
Actually if I’m looking up any recipe i first try Natasha’s!
Thank you so much, Kimberly! I’m glad you are loving the recipes!
We have made this recipe several times and it is amazing! I do not use parchment paper for our fish, but cook on aluminum foil (I’m lazy and it is a quick clean up in our air frier/oven). Other than this one minor change, everything is as Natasha and her husband create. This amazing recipe is one of our absolute favorites! We even use the sauce on our lazy weeknight deli sandwich nights. Thanks for sharing Natasha!
Thank you so much, Christina! I’m glad you are loving the recipes.
These tacos were a hit! Thanks for sharning the recipe. How long will the sauce last in the fridge? Thank you
Hi Sandy, the sauce is good in the fridge for several days.
I made this with wild sea bass and they were delicious. It’s always a big hit. I served with a tasty black black bean recipe. I also made the ceviche the night before so we had left the left overs as a appetizer in a pretty cocktail glass.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is our favorite fish taco recipe! We love Natasha’s Kitchen and go to your site first when looking for new dishes. Thanks!
Hi Laurie! We love these fish tacos! I’m so glad you are enjoying the recipes. Thank you for sharing.
Went with the recipe exactly. The only thing I added is the lime zest. I will be making this any time I catch fresh fish. My wife absolutely loved it ❤️
Hi Bill! That’s amazing! So glad you enjoyed the recipe.
These are the best tacos ever. I could eat them everyday 😋
Love you energy girl !!!!
Hi Janet! Thank you for the feedback! We love this recipe as well. Tacos are always a hit in our household!
My husband and I really enjoyed this recipe. I used cod fish. The fish was flaky and flavorful but the thing that kicked this dish up a notch was the taco sauce. My husband and I have loved every recipe we’ve tried from this site!
I’m really happy to know that you’ve been enjoying our recipes, Laura. Thank you so much for sharing!
The fish tacos in this recipe are absolutely delicious! The crispy fish, tangy slaw, and creamy sauce create the perfect combination of flavors. I can’t wait to make these for my next taco night. Highly recommend trying this recipe!
Thank you so much for your review and recommendation! We’re so glad that you liked our recipe a lot!
Great fish Taco recipe! Easy to do and it comes out perfect every time. The sauce is so awesome – it makes the meal. Thanks!
I’m so glad to hear that, Craig! Thank you for sharing.
This was super easy and delicious. Whole family (incl. the fussiest of them) loved them. Thanks so much!
So glad that you loved this recipe!
Made this tonight using cod. My husband is raving. Definitely a keeper. I served it with a black bean/corn/tomato/onion/garlic/cilantro salad that I serve as a side with a many Mexican meals. Thank you for the recipe!
Delicious right! I’m happy that you enjoyed our Fish Tacos recipe. Thank you for the review!
Made this last night and used cod. Added sliced radishes to the salad. Didn’t have sriracha so used Korean gochujang sauce instead. Superb nonetheless.
Hi Jonathan! Thank you for sharing that with us. It sounds amazing.