Description
Fish tacos are a fresh, flavorful, and crowd-pleasing dish that combines perfectly seasoned fish with crisp toppings and a creamy, tangy sauce. This recipe delivers restaurant-quality tacos at home with simple ingredients and easy steps. The garlic lime crema ties everything together, making each bite irresistible. Whether for a family dinner or entertaining guests, these fish tacos are always a hit.
Ingredients
Fish Taco
- 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, shredded
- 2 medium avocados, sliced
- 2 roma tomatoes, diced (optional)
- 1/2 red onion, diced
- 1/2 bunch cilantro, chopped
- 1 cup cotija cheese, grated
- 1 lime, cut into wedges
Fish Taco Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice
- 1 tsp garlic powder
- 1 tsp sriracha sauce
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper
- Mix cumin, cayenne, salt, and black pepper in a small bowl
- Sprinkle seasoning evenly over both sides of the tilapia
- Drizzle fish with olive oil and add small pieces of butter on top
- Bake for 20–25 minutes until cooked through and flaky
- Broil for 3–5 minutes at the end for lightly crisp edges if desired
- In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and sriracha to make the sauce
- Warm tortillas in a dry skillet over medium-high heat until soft and slightly toasted
- Break fish into chunks and place onto tortillas
- Add cabbage, avocado, tomatoes, onion, cilantro, and cheese
- Drizzle generously with taco sauce
- Serve with lime wedges for extra freshness
Notes
- Serve immediately for the best texture and flavor
- Keep toppings separate for guests to build their own tacos
- Store leftover fish in an airtight container in the refrigerator for up to 2 days
- Reheat fish gently in a skillet to avoid drying it out
- Store sauce separately for up to 3 days in the fridge
- Do not assemble tacos ahead of time to prevent sogginess