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This image shows a plate of freshly assembled fish tacos, filled with chopped firefish, melted cheese, and a medley of vibrant vegetables, topped with freshly chopped cilantro for a burst of flavor.

Fish Tacos Recipe

Golden, flaky tilapia seasoned with warm spices, baked to perfection, then nestled in toasted corn tortillas with crisp toppings and a creamy taco sauce. These fish tacos are packed with bold flavors, a hint of heat, and a refreshing citrusy finish for a satisfying meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 24 tacos
Calories 172 kcal

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.
    This image shows seasoned tilapia fillets baking in the oven, turning golden brown and flaky, ready to be used in tacos.
  • 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.
    This image shows fresh tilapia fillets being generously seasoned with a blend of spices, preparing them for baking.
  • While the fish bakes, whisk together all the taco sauce ingredients in a medium bowl until smooth and well combined.
    This image shows a smooth and creamy taco sauce being whisked together in a bowl, adding a flavorful finishing touch to the fish tacos.
  • When ready to serve, quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat.
    This image shows soft tortillas being toasted until lightly golden, making them warm and pliable for assembling tacos.
  • Assemble the tacos by placing pieces of fish on the tortillas, adding toppings, finishing with cotija cheese, and drizzling generously with taco sauce.
    filling-tortillas-with-crispy-fish-fresh-veggies-and-cheese-for-flavorful-tacos
  • Serve immediately with fresh lime wedges for squeezing.
    serving-the-fish-tacos-with-a-garnish-of-cilantro-and-a-squeeze-of-lime

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.