Description
Delicious and easy-to-make fish tacos featuring perfectly seasoned baked tilapia topped with fresh cabbage, avocado, cotija cheese, and a creamy garlic lime sauce. These tacos combine fresh ingredients and bold flavors for a vibrant and satisfying meal.
Ingredients
Scale
Fish and Seasoning
- 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
Veggies and Toppings
- 24 small white corn tortillas
- 1/2 small purple cabbage (shredded)
- 2 medium avocados (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
- 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
- Prepare the Fish: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix together the ground cumin, cayenne pepper, salt, and black pepper. Sprinkle this seasoning mix evenly over both sides of the tilapia fillets. Drizzle the fish lightly with olive oil and dot each piece with unsalted butter.
- Bake the Fish: Place the prepared tilapia on the baking sheet in a preheated oven at 375°F (190°C). Bake for 20 to 25 minutes until the fish is opaque and flakes easily. For a nicely browned edge, broil the fish for 3 to 5 minutes at the end if desired.
- Make the Taco Sauce: In a medium bowl, combine the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce. Whisk together until the sauce is smooth and well blended. Adjust Sriracha to taste for desired heat level.
- Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast the corn tortillas for a few seconds on each side until warm and pliable. Keep them warm wrapped in a clean kitchen towel until serving.
- Assemble the Tacos: Begin by placing pieces of the baked tilapia inside each warm tortilla. Add shredded purple cabbage, sliced avocado, diced tomatoes (if using), red onion, and fresh cilantro. Finish each with a generous sprinkle of grated Cotija cheese and a drizzle of the prepared fish taco sauce. Serve with lime wedges for squeezing over the tacos.
Notes
- This is our all-time favorite fish tacos recipe, known for its fresh ingredients and perfectly seasoned plump fish.
- Don’t skip the garlic lime crema—it’s an irresistible addition that complements the fish beautifully.
- For extra heat, add more Sriracha to the taco sauce or serve with sliced jalapeños.
- Feel free to substitute tilapia with other white fish like cod or mahi-mahi if preferred.
- To keep tacos warm, stack toasted tortillas and wrap them in a clean kitchen towel or place in a tortilla warmer.
Nutrition
- Serving Size: 1 taco
- Calories: 172 kcal
- Sugar: 1 g
- Sodium: 215 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 23 mg
