Description
Delicious and easy Fish Tacos featuring perfectly seasoned baked tilapia, fresh cabbage, avocado, and a creamy, tangy fish taco sauce that brings the flavors together. Perfectly balanced with mild spices and fresh toppings, these tacos are a crowd-pleaser for any occasion.
Ingredients
Scale
Fish and Seasonings
- 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
Tortillas and Toppings
- 24 small white corn tortillas
- 1/2 small purple cabbage
- 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 and Season Fish: Line a large baking sheet with parchment paper or a silicone liner. In a small bowl, mix together ground cumin, cayenne pepper, salt, and black pepper. Sprinkle this seasoning evenly over both sides of the tilapia fillets.
- Cook the Fish: Drizzle the tilapia lightly with olive oil and dot each piece with unsalted butter. Bake the fish in a preheated oven at 375°F (190°C) for 20-25 minutes. For browned edges, broil the fish for an additional 3-5 minutes if desired.
- Make the Taco Sauce: In a medium bowl, combine sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce. Whisk until smooth and well blended. Adjust Sriracha to your preferred level of spiciness.
- Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat and quickly toast the corn tortillas one at a time until warm and slightly charred, about 20-30 seconds per side.
- Assemble the Tacos: Start by placing pieces of baked tilapia on each warmed tortilla. Top with shredded purple cabbage, sliced avocado, diced tomatoes (if using), red onion, and chopped cilantro. Finish each taco with a generous sprinkle of grated Cotija cheese and a drizzle of the prepared fish taco sauce.
- Serve: Serve the fish tacos immediately with lime wedges on the side to squeeze over the top for an added fresh citrus kick.
Notes
- Our all-time favorite fish tacos recipe, featuring perfectly seasoned tilapia and a homemade garlic lime crema sauce.
- Do not skip the fish taco sauce as it adds an irresistible flavor and creaminess to the tacos.
- For extra texture and flavor, broil the fish at the end to create slightly browned, crispy edges.
- You can substitute tilapia with another mild white fish like cod or halibut if preferred.
- Adjust the amount of cayenne pepper and Sriracha to make the tacos milder or spicier according to your taste.
Nutrition
- Serving Size: 1 taco
- Calories: 172 kcal
- Sugar: 1 g
- Sodium: 215 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 23 mg
