Our absolute favorite Fish Taco! These are packed with fresh ingredients and perfectly seasoned, tender fish. And the star of the show! A creamy garlic-lime sauce that takes these tacos to the next level, you’ll want to drizzle it on everything!
This is our go-to recipe for family gatherings and entertaining because it’s quick to make and always a crowd-pleaser. These fish tacos are packed with flavor, incredibly satisfying, and leave you feeling light and refreshed after the meal.
The recipe makes a generous batch but can easily be adjusted for a smaller group. It was originally created by my brother-in-law, Slavik, and has since become a family favorite. After countless requests to share it, here it is! These fish tacos are simple, delicious, and even gluten-free. A huge thank you to Slavik for this incredible recipe, we never get tired of it!
Ingredients:
We used tilapia, but feel free to substitute with any white fish, salmon or shrimp would also work wonderfully!
Fish & Tortillas:
- 24 small white corn tortillas
- 1 1/2 lbs 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
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, stems removed
- 4 oz Cotija cheese, grated (about 1 cup)
- 1 lime, cut into 8 wedges
Fish Taco Sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (about 1 medium lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (adjust to taste)
Instructions :
Prepare the Fish:
- Preheat the oven to 375˚F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- In a small bowl, mix together the seasonings: cumin, cayenne pepper, salt, and black pepper. Sprinkle the seasoning blend evenly over both sides of the tilapia.
- Lightly drizzle the fish with olive oil and place a small dot of butter on each piece.
Bake the Fish:
- Bake for 20-25 minutes. For a slightly crispy, browned edge, broil for an additional 3-5 minutes at the end.
Make the Taco Sauce:
- In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth.
- For a restaurant-style experience, transfer the sauce to a squeeze bottle for easy drizzling.
Toast the Tortillas:
- Heat a large dry skillet or griddle over medium-high heat and quickly toast each corn tortilla until warm and slightly charred.
Assemble the Tacos:
- Start with a piece of baked fish, then add shredded cabbage, avocado slices, diced tomatoes, red onion, and cilantro.
- Sprinkle generously with Cotija cheese and finish with a drizzle of the taco sauce.
- Serve with lime wedges for an extra squeeze of fresh lime juice.
Enjoy these flavorful, sauce-packed tacos, trust me, you’ll want to put that sauce on everything!
Why Use This Sauce with Fish Tacos?
The secret to an incredible fish taco is all in the sauce! This creamy blend of sour cream and mayonnaise, combined with lime juice, garlic powder, Sriracha, cumin, and a hint of salt, creates the perfect balance of flavors.
Not only does this sauce add a delicious creaminess, but it also complements the fresh, vibrant ingredients typically found in fish tacos. It ties everything together for a perfectly flavorful bite every time!
How to Serve This Sauce?
This sauce pairs beautifully with fresh ingredients like pan-seared or grilled white fish, Mahi Mahi, avocados, pico de gallo, and even fruit. Wrap it all in warm corn or flour tortillas, and you’ve got a flavorful, mouthwatering meal!
For the best experience, serve fish tacos immediately after cooking the fish. To save time, prepare the sauce at least two hours in advance and have all your toppings ready to go so you can assemble and enjoy your tacos while everything is fresh.
Bonus: This sauce isn’t just for fish tacos, it’s also a fantastic topping for steak fajitas and other Tex-Mex favorites!
What to Serve with Fish Tacos?
While fish tacos are delicious on their own, pairing them with the right sides makes for a complete and satisfying meal. Some great options include:
- Cilantro Lime Rice : A fresh, zesty side that complements the flavors of the tacos.
- Refried Beans : A classic, hearty addition to round out the meal.
- Seasoned French Fries : Crispy, flavorful fries make a fun and tasty pairing.
And of course, don’t forget to serve it all with a refreshing skinny margarita for the perfect finishing touch!
Flaky white fish is ideal for fish tacos because of its mild flavor and excellent texture, which soaks up seasoning and sauce beautifully. Some great options include:
- Tilapia
- Haddock
- Pacific Cod
- Mahi Mahi
- Halibut
- Sea Bass
- Catfish
Any of these choices will give you tender, flavorful tacos that pair perfectly with your favorite toppings and sauces!
Fish Taco Sauce
Notes
Ingredients:
Fish & Tortillas:
- 24 small white corn tortillas
- 1 1/2 lbs 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
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, stems removed
- 4 oz Cotija cheese, grated (about 1 cup)
- 1 lime, cut into 8 wedges
Fish Taco Sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (about 1 medium lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (adjust to taste)
Instructions :
Prepare the Fish:
- Preheat the oven to 375˚F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- In a small bowl, mix together the seasonings: cumin, cayenne pepper, salt, and black pepper. Sprinkle the seasoning blend evenly over both sides of the tilapia.
- Lightly drizzle the fish with olive oil and place a small dot of butter on each piece.
Bake the Fish:
- Bake for 20-25 minutes. For a slightly crispy, browned edge, broil for an additional 3-5 minutes at the end.
Make the Taco Sauce:
- In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth.
- For a restaurant-style experience, transfer the sauce to a squeeze bottle for easy drizzling.
Toast the Tortillas:
- Heat a large dry skillet or griddle over medium-high heat and quickly toast each corn tortilla until warm and slightly charred.
Assemble the Tacos:
- Start with a piece of baked fish, then add shredded cabbage, avocado slices, diced tomatoes, red onion, and cilantro.
- Sprinkle generously with Cotija cheese and finish with a drizzle of the taco sauce.
- Serve with lime wedges for an extra squeeze of fresh lime juice.
