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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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.
The flavors exploded in our mouths. My husband said this was better than a nice restaurants entree!
That’s so great! It sounds like you have a new favorite, Kathy!
Just gotta say….We loved it!!! Not only did it taste fantastic, but the presentation was so colorful and appealing. Thanks so much Natasha!
You’re so welcome, Connie! These tacos are so popular for good reason!
Make this recipe at least 2x a month. Love it and so easy to make.
The sauce is next level!! made my own version of fish tacos with cod, guac. and purple slaw salad but this sauce took it up 5 notches!
I’ve made these 4 or 5 times so far and they never disappoint!! So easy and so delicious! You owe it to yourself to try these out (even my non-fish loving kids devour these!). Also, Natashaskitchen is my go-to place for no-fail, super tasty recipes that aren’t crazy ingredient heavy.
I made this with salmon exactly as recipe instructed and it was so yummy. 😋
Really love this recipe! I’ve never been a huge fan of tilapia, it’s always been prepared and had a pretty bland taste. This recipe changed my mind, though, how delicious! A little too salty for me, but I will reduce the amount of salt next time. The sauce you came up with this is perfect! Thanks for sharing this recipe
This is the best recipe out there. I love it been making it for awhile now. We add a little bit more lime for sauce and a few extra sprinkles of the spices but it always comes out perfect! Thank you for sharing!!!
I’m so glad you love it too! It’s our favorite!
Can’t rave enough. Made with Mahi Mahi instead but even my daughter who doesn’t like fish at all, will eat and enjoys these. Absolutely a winner winner for everyone in my home.
That’s great, Shelli! So glad you love it!
Oh my! I have eaten and made my fair share of fish tacos in 70 years and this recipe with the taco sauce is the very best ever! I will never use another recipe again!! Thank you so much for sharing. Now I am off to share with my friends and family.
This was delicious I recommend it to all
We love these too!
Natasha, I made these tonite and they were delicious, with cilantro lime rice, sorry no pics because we gobbled them up!
Will include in my weekly menu, yummm!!
Absolutely so delicious! My family loved this.
This is my second time making them. The lime crema is a must.
My family loved it, we cooked the fish on the Blackstone and also added shrimp. Thanks for the recipe! The taco sauce is amazing.
Very tasty! I made the shrimp tacos the next night because I had left over cheese, cilantro, etc.. Both will be added to the rotation.
I’m not a fantastic cook but these were easy and my family keeps asking me to make them!
These are amazing , just as good as any top restaurant would serve! Fish sauce and fish seasoning are both delicious.
Hi Natasha,
Just curious, could you sdd some more olive oil and lime juice to make it a quick-marinade? And would you advise against using the baking sheet method to cook it if you were to do a marinade? Thank you so much again- I love your recipes and I can’t wait to try!
Hi Belle! It would be fine to still bake it. I wonder though if the extra oil would make it too greasy and oily. Feel free to experiment with it.
Love love love! Made this so many times. Natasha, would you recommend or do you think this would taste as good with flounder?
Hi Kaylie! It should be fine to use any white fleshed fish. Let us know how it turns out if you experiment.
We all loved this! Instead of avocado and plain cabbage, we made a fish taco-specific slaw we found on another website that went perfectly. Otherwise, we used mahi mahi and followed recipe exactly. The sauce was amazing. We can’t wait to find other ways to use it.
Hi Sheri! You’re very welcome. I’m so glad you love the recipe.
Can you share the fish taco slaw recipe you used? Thank you!