Fish Tacos Recipe with Best Fish Taco Sauce
This fish tacos recipe with best fish taco sauce delivers bold flavor with every bite and makes an ideal dish for any gathering or weeknight dinner.
Plump tilapia, crisp toppings, and a garlic lime crema create an irresistible combo that’s simple to prepare yet full of zest and texture.
Flavorful Essentials for This Fish Tacos Recipe
Tilapia – Mild, flaky, and quick-cooking, tilapia is the perfect fish for tacos and readily absorbs bold seasonings.
Cumin & Cayenne – These spices offer earthiness and a gentle heat that infuse the fish with warmth and depth.
Corn Tortillas – Traditional and slightly sweet, they provide the perfect vehicle for carrying the taco’s fresh toppings and sauce.
Purple Cabbage – Adds crunch and a vibrant splash of color, balancing the soft fish and creamy sauce.
Avocado – Creamy and rich, it complements the tangy sauce and spices.
Cotija Cheese – Salty and crumbly, it enhances every bite with a touch of sharpness.
Garlic Lime Crema – The standout sauce made from sour cream, mayo, garlic, lime, and Sriracha is tangy, creamy, and spicy.
How to Assemble These Irresistible Fish Tacos
The tilapia is seasoned with a smoky spice blend, baked until flaky, and finished with a quick broil for a crispy edge. Meanwhile, the garlic lime crema is whisked together to perfection. Corn tortillas are toasted, then layered with fish, fresh toppings, cheese, and plenty of taco sauce. A final squeeze of lime ties it all together.
Best Tips for Making This Fish Tacos Recipe Shine
For ultra-flavorful fish, allow the seasoning to sit for 10 minutes before baking. Toasting the tortillas adds aroma and improves texture, so don’t skip it. Customize the taco sauce’s spice level by adjusting the Sriracha to taste. For a lighter variation, substitute Greek yogurt for the sour cream.
Properly Storing Leftovers from Your Fish Tacos Recipe
Store leftover fish separately in an airtight container in the fridge for up to 3 days. Keep sauces and toppings in individual containers to preserve freshness. Reheat fish in a skillet or oven to restore crispness; avoid the microwave to maintain texture.
Frequently Asked Questions
Can I use a different fish besides tilapia?
Yes, cod, halibut, or mahi-mahi also work well due to their firm texture and mild flavor.
Is the taco sauce very spicy?
The heat is mild, but you can adjust it by increasing or reducing the Sriracha to suit your preference.
Can I make this fish tacos recipe ahead of time?
You can prep toppings and sauce in advance. Cook the fish just before serving to maintain texture and flavor.
Do I have to use corn tortillas?
Corn tortillas are traditional, but you can use flour tortillas if preferred—they’re softer and more flexible.
Fish Tacos Recipe with Best Fish Taco Sauce
Ingredients
- Fish Tacos
- 1 tablespoon olive oil
- 1½ pounds tilapia fillets
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 24 white corn tortillas small size
- Taco Toppings
- ½ bunch cilantro tough stems discarded
- 2 ripe avocados sliced
- ½ small head purple cabbage finely shredded
- 4 ounces Cotija cheese finely grated
- ½ diced red onion
- 2 roma tomatoes diced (optional)
- 1 lime cut into 8 wedges
- Fish Taco Sauce
- 2 tablespoons freshly squeezed lime juice from one medium lime
- ⅓ cup mayonnaise
- 1 teaspoon Sriracha sauce or adjusted to preference
- 1 teaspoon garlic powder
- ½ cup sour cream
Instructions
- Preheat oven to 375°F and prepare a large baking sheet with parchment paper or a silicone liner. In a small bowl, blend cumin, cayenne, salt, and black pepper, then evenly coat both sides of the tilapia fillets with this seasoning. Lightly drizzle the fish with olive oil and place small dots of butter over each fillet.
- Bake for 20 to 25 minutes or until the fish flakes easily. For crispier edges, broil for an additional 3 to 5 minutes at the end of baking.
- In a medium mixing bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth and cohesive.
- Heat tortillas individually on a dry skillet or griddle over medium-high heat until warm and pliable.
- To assemble, lay down pieces of baked fish onto each tortilla. Layer with avocado slices, shredded cabbage, diced onion, tomatoes if using, and fresh cilantro. Sprinkle with Cotija cheese and finish with a generous drizzle of the prepared sauce. Serve immediately, accompanied by lime wedges for squeezing.
