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.
Wow, these are the best fish tacos I’ve ever made and some of the best I’ve ever eaten. Will be making these going forward! AND OFTEN!
Thank you for your amazing feedback!
Any fish other than tilapia? Tilapia is not a good fish to eat.
Hi Binny! Another white fish will work (halibut, crappie, cod, etc).
This recipe absolutely rocks! I’ve tried a few different recipes for this dish and this one’s definitely my favorite. Thank you!
I’m so happy to hear you love this recipe, Alex!
Delicious! I added crispy sweet potatoes dowsed in lime juice and cilantro and they were even more incredible
This is my all time favorite fish taco recipe. The sauce tase amazing. My son is requesting it for tomorrow’s dinner.
Happy to hear that your family loves this too!
First time making fish tacos and I’m excited to not have to find another recipe! I fixed everything on it (which she would’ve picked over) and my picky daughter loved them! Thanks a bunch for the recipe!
You’re welcome! I’m so glad you all enjoyed it!
Obscenely good. My family can’t stop talking about how much they enjoyed dinner. Thanks for the recipe!!
Happy to hear that it’s a huge hit!
what size in inches were the tortillas used?
Hi Teresa, we used small white corn tortillas. I have an image of them on the recipe post for reference, I did not measure their width.
Have been craving fish tacos and stumbled on this recipe, followed it exactly other than the fish, we used cod. They were perfect, our entire family loved them! Making them again tonight!
It sounds like you found a new family favorite, Jenny!
We love da recipe. Used speckled trout instead of tilapia. 5 stars
I’m so glad to hear it worked well with trout!
I love fish tacos, but could never imagine how to make at home. Added slaw and fries for sides just like a restaurant. New frequent fave for me!
These are a must have and I’m so glad you loved them too, Vicki!
Great recipe! I made it with snapper and I doubled the seasoning. I subbed Greek yogurt for the sour cream but everything else I followed. It was delicious!
Double the fish! 24oz of fish isn’t enough for 24 tacos.
Love this recipe, we wrap the fish in lettuce leafs and it is delightful!
That’s a wonderful low carb option!
Just made this. Turned out delicious! Family agreed. I made a number of changes as I had some different ingredients on hand. Substituted tilapia with red salmon. Green cabbage instead of purple. Queso fresco instead of Cotija cheese. Didn’t have avocado or cilantro. I added a little shredded Colby cheese and unexpected cheddar cheese on the bottom of my corn tortillas, put in oven at 350 just until cheese was melted. Then I topped with the rest of the available ingredients. Also tweaked the sauce to add more flavor depth: added some smoked paprika, cayenne pepper, salt, black pepper, and puréed fresh tomatoes.
Hi Ali! Your version sounds wonderful. Thanks for sharing.
Added sauce with cabbage to make like a coleslaw turned out delicious
I have made these tacos twice now and love them. Family asked for more.
That’s just awesome! Thank you for sharing your wonderful review, Bruce!
I havent tried this recipe as of yet but what attracted my eyes were the Fiestaware that these beauties are served on. I have been a baker/cooker and collector of Fiestaware for many years, and I have always believed that the sight is what attracts first I would say 90% of the time. After that is the smell, as you probably already know you do smell your cooking before you plate it, then taste is the final decision. When you place anything on Fiestaware it’s always a wonderful sight. Good cooking for all.
What if I wanted to take this to a taco party, what would be the best way to keep the fish warm?
Hi Julie! You can wrap in foil and keep them in an insulated or thermal bag. If you have a slow cooker, you can keep them in there and set it on low.
Delicious! I used yogurt instead of sour cream and I didn’t add the onions. I had some extra cabbage, so I marinated it in lemon and used it as well. Overall though the recipe worked is great!
Thank you for sharing that with us, Shannon.