Fish Tacos Recipe
Golden, flaky tilapia seasoned with warm spices, baked to perfection, then nestled in toasted corn tortillas with crisp toppings and a creamy taco sauce. These fish tacos are packed with bold flavors, a hint of heat, and a refreshing citrusy finish for a satisfying meal.
Equipment
- Large baking sheet
- Parchment paper or silicone liner
- Small dish for seasonings
- Medium mixing bowl
- Whisk
- Large dry skillet or griddle
Ingredients
Fish Taco Toppings
- 2 medium avocado, sliced
- 1 lime cut into 8 wedges to serve
- ½ small purple cabbage
- ½ bunch Cilantro, longer stems removed
- 2 roma tomatoes, diced
- 1 cup Cotija cheese, grated
- ½ cup diced red onion
Fish Taco
- ½ tsp ground cumin
- 24 small white corn tortillas
- 1 tbsp unsalted butter
- 1½ lb tilapia
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp cayenne pepper
- 1 tbsp Olive oil
Fish Taco Sauce
- 1 tsp garlic powder
- ½ cup sour cream
- 1 tsp Sriracha sauce, or to taste
- 2 tbsp lime juice from 1 medium lime
- ⅓ cup mayonnaise
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment or a silicone liner.
- In a small dish, mix ½ teaspoon cumin, ½ teaspoon cayenne pepper, 1 teaspoon salt, and ¼ teaspoon black pepper, then evenly sprinkle the seasoning over both sides of the tilapia.
- Drizzle lightly with olive oil and dot each piece with butter. Bake for 20-25 minutes, and if a crispier edge is desired, broil for an additional 3-5 minutes.
- While the fish bakes, whisk together all the taco sauce ingredients in a medium bowl until smooth and well combined.
- When ready to serve, quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat.
- Assemble the tacos by placing pieces of fish on the tortillas, adding toppings, finishing with cotija cheese, and drizzling generously with taco sauce.
- Serve immediately with fresh lime wedges for squeezing.
Notes
- You can add shredded cabbage or thinly sliced radishes.
- Swap tilapia for cod, mahi-mahi, or halibut for variety.
- Enhance the taco sauce with a splash of hot sauce for more heat.
- Warm tortillas over an open flame for a slight charred flavor.