and Crispy, golden fish nestled in warm tortillas, kissed with citrus, and topped with a vibrant slaw—these fish tacos are a passport to coastal flavors. Inspired by Baja street food, they balance crunch, spice, and freshness, making every bite a satisfying adventure.
Pair these tacos with a Whiskey And Coke Cocktail for a bold, smoky contrast or keep things light with a refreshing Cucumber Avocado Salad. Whether you’re hosting a gathering or just indulging in a solo feast, these tacos deliver restaurant-quality taste with minimal effort.
The key to perfection? Choose a firm, mild fish that crisps up beautifully when seared or fried—think cod, mahi-mahi, or snapper. A quick beer batter adds a delicate crunch, while a smoky-spiced rub gives it that street-food authenticity.
Flavor Bomb Alert!
- Baja-Inspired Bliss: These tacos transport me straight to the vibrant food stalls of Ensenada—every bite packed with fresh, ocean-kissed goodness.
- Crisp vs. Creamy Magic: The contrast between the crunchy fish and the smooth sauce is what keeps me coming back for more.
- Quick and Crowd-Pleasing: No need for complicated techniques—these come together in under 30 minutes, making them my go-to for last-minute guests.
- Endless Customization: Swap the slaw for mango salsa, go grilled instead of fried, or use corn tortillas for a more authentic touch.
Fish Tacos Recipe
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.
| Nutrition | Value |
| Calories | 172kcal |
| Carbohydrates | 15g |
| Fibre | 3g |
| Fat | 9g |
| Protein | 8g |
| Cholesterol | 23g |
