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Fish Tacos Recipe with Best Fish Taco Sauce

This exquisite fish taco recipe offers a vibrant blend of textures and flavors, anchored by tender, well-seasoned tilapia. Enhanced with a refreshing medley of toppings and crowned with a zesty garlic-lime crema, these tacos are ideal for lively gatherings or a memorable family meal.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

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.