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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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.
Amazing the sauce is perfection! We cooked the fish over charcoal on the grill and placed it on parchment paper came out perfectly
Yum! That sounds amazing! I’m so happy you loved it.
Best recipe!! Amazing🩷🩷 A keeper for sure! We can’t wait to make it for friends!
*chefs kiss* Love how fresh everything tasted especially because the tilapia was baked. Love the little kick & sauce is delicious!
Glad you enjoyed it!
SO GOOD!!! We may have overloaded the tacos with fish because 1.5 lb of fish only lasted for 16 tacos vs 24 in recipe (we also used corn tortillas). This is my second recipe I’ve tried from this website, and they were both great! Thank you!!
You’re so welcome, Banke! Thank you so much for sharing that with me.
I used Mahi Mahi and the fish turned out beautifully. This taco recipe is my favorite!
Great to hear that you enjoyed this recipe, Lisa!
These are our favorite fish tacos. I am wondering how far in advance I can make the sauce. I’d like to make it to take camping.
Great to hear that, Susi! I have not tried making this ahead, I usually prepare this on the day it will be served.
I gave these a try for Mother’s Day after my wife voted for fish tacos. I used some cod from Costco. They pleased everyone from kids through grandma: 100% win.
Love it! Thanks a lot for sharing, Pete.
I made this recipe with crappie & it was DELICIOUS!!!! I would have posted pics, but they disappeared too fast!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!
I made these tacos with rock fish, it was what was available at the store, tasted great! The next day I reheated the fish & decided to try adding preserved lemons to the creamy lime sauce. Wow!! What’s not to love?!
Had these with cod, holy smokes that sauce! Added great flavor to the fish. Great Taco Tuesday go-to!
So glad you enjoyed this recipe!
This taco recipe sounds delicious and I’m tempted to try it. But first I need to know whether the 172 calories listed in the nutritional information for a single serving means for a single taco? If not, how many tacos do you consider to be a serving?
Yes that’s for a single taco.
Used 5 thawed Frozen White Filets; doubled the seasonings topping & generously sprinkled on fish. Cooked as instructed.
Flour Fajita sized Tortillas, Topped w/Coleslaw, chopped red onions, tomatoes, sliced avocado, cilantro, Cotija & that great sauce w/a lil more sriracha added.
THIS WAS SO ONO (Delicious in Hawaiian)
Mahalo (Thank You); definite keeper recipe!
Mahalo for your wonderful review, Bernie! I’m so happy you enjoyed it.
Made these AWESOME tacos for dinner tonight, and my husband said 4 times during the meal that these tacos are absolutely fantastic!! He even took a photo because they were beautiful. Definitely a keeper. I added chopped jalapeños for extra heat. I have loved every recipe I’ve ever made from your website. Thank you!
Aw, I’m so happy to hear that. We love these too!
I made this for dinner and my family love it!Thank you so much!So yuuuuuuummmoooo!
Absolutely 💯 percent delicious. 😋 I will definitely be making these. I have shared this recipe with numerous friends. Thank you.
Omg absolutely deelish. And that sauce yassss definitely goin in recipe book. I did combine onion,cilantro and tomato all together instead. Love love this
I’m glad you enjoyed it!
Picked up some beautiful cod from Trader Joe’s and wanted more than fish & chips. Came across this recipe and so glad I did! We cubed and breaded the fish then fried. I do want to try it baked next time. Had an amazing dinner, sauce elevated the tacos for sure! Bookmarked and printed, will definitely be making again.
That’s wonderful to hear, Teresa!
Looks great! Making this now 🙂
I noticed purple cabbage is listed as an ingredient, but it doesn’t appear in the instructions. Or am I missing something?
Hi Stephen! The red cabbage is used as a topping for the tacos. It’s in step five, “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!”
I hope you love this recipe!
Loved theses tacos. A friend gave us some wild halibut from an Alaska trip. Added a little smoked paprika to the spice rub and some green hot sauce to the crema.
That sounds wonderful! Thank you so much for sharing that with me, Tom!
Great recipe, I used striper (striped bass) instead of tilapia and it was still fantastic. We also added Hot Avocado sauce to our tacos. Yum!
I’m so glad it worked well with striper, Kim!