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Fish Tacos

Delicious fish tacos with a flaky, seasoned fish base, fresh crunchy toppings, and a tangy garlic lime crema sauce that ties it all together.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 pounds tilapia Fresh fish is recommended.
  • 24 pieces small white corn tortillas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper Adjust for spiciness.
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Toppings
  • 1/2 small purple cabbage, shredded
  • 2 medium avocados, sliced
  • 2 pieces roma tomatoes, diced, optional Optional for added freshness.
  • 1/2 pieces red onion, diced
  • 1/2 bunch cilantro, chopped
  • 1 cup cotija cheese, grated Adds a salty, crumbly finish.
  • 1 piece lime, cut into wedges
For the Best Fish Taco Sauce
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tablespoons lime juice Freshly squeezed is best.
  • 1 teaspoon garlic powder
  • 1 teaspoon sriracha sauce Adjust for heat preference.

Method
 

Preparation
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the cumin, cayenne pepper, salt, and black pepper.
  3. Sprinkle your seasoning blend evenly over both sides of the tilapia fillets.
  4. Drizzle the seasoned fish with olive oil, then scatter small pieces of unsalted butter across the top.
Baking the Fish
  1. Place the fish onto your prepared baking sheet and bake for 20 to 25 minutes.
  2. If desired, switch your oven to broil for the final 3 to 5 minutes for crispy edges.
Making the Sauce
  1. While the fish bakes, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and sriracha in a bowl until smooth.
Serving Tacos
  1. Warm your corn tortillas in a dry skillet until soft and slightly toasted.
  2. Break the fish into bite-sized chunks and place on the warmed tortillas.
  3. Layer with shredded cabbage, avocado slices, diced tomatoes, red onion, chopped cilantro, and cotija cheese.
  4. Drizzle with the prepared sauce and serve immediately with lime wedges.

Notes

Serve immediately for best texture and flavor. Store leftover fish in an airtight container for up to two days and reheat gently. Keep toppings separate for guests to build their own tacos.