I love how simple and vibrant these fish tacos are. The seasoning on the fish is bold but balanced, and the garlic lime crema brings just the right amount of heat and tang. I can prep all the toppings ahead of time, which makes this recipe perfect for entertaining. Plus, the colorful ingredients make the tacos look as good as they taste—fresh, healthy, and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the fish: white corn tortillas tilapia fillets ground cumin cayenne pepper salt black pepper olive oil unsalted butter
Toppings: purple cabbage avocado roma tomatoes (optional) red onion cilantro Cotija cheese lime wedges
Fish taco sauce (lime crema): sour cream mayonnaise lime juice garlic powder Sriracha sauce (or to taste)
Directions
First, I line a large baking sheet with parchment or a silicone mat. Then I combine the spices—cumin, cayenne, salt, and black pepper—and sprinkle the mix evenly over both sides of the tilapia.
I drizzle the fillets lightly with olive oil and add small dots of butter to each one. Then I bake them at 375°F for about 20–25 minutes, and if I want extra crisp edges, I broil them for 3–5 minutes at the end.
While the fish bakes, I make the taco sauce by whisking together sour cream, mayo, lime juice, garlic powder, and Sriracha until smooth. I usually taste and adjust the heat depending on who I’m serving.
Next, I toast the corn tortillas in a dry skillet over medium-high heat—just enough to make them warm and pliable with a little char.
To assemble the tacos, I start with a piece of the cooked fish, then layer on sliced avocado, shredded cabbage, red onion, diced tomatoes if I’m using them, cilantro, and Cotija cheese. I finish with a generous drizzle of the lime crema and a squeeze of fresh lime juice.
Servings and timing
This recipe makes 24 tacos. Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes
Variations
Sometimes I switch up the protein by using cod or halibut, or even shrimp for a fun twist. If I’m short on time, I pan-sear the fish instead of baking it. For a dairy-free version, I skip the Cotija cheese and use a cashew-based crema. I also love adding a fruit salsa—like mango or pineapple—for a sweet contrast to the spicy crema.
Storage/Reheating
If I have leftovers, I store the cooked fish separately in an airtight container in the fridge for up to 2 days. I reheat it gently in a skillet or microwave. The toppings and sauce I keep chilled and assemble fresh when I’m ready to eat. I don’t recommend storing assembled tacos—they get soggy quickly.
FAQs
Can I use frozen fish for this recipe?
Yes, I just make sure to thaw it completely and pat it dry before seasoning. This helps it cook evenly and prevents excess moisture.
What’s the best substitute for tilapia?
Cod, haddock, or halibut are great options. I look for white, flaky fish that holds together well when cooked.
Can I make this fish taco sauce ahead of time?
Absolutely. I often make it a day in advance and store it in the fridge. It actually tastes even better after the flavors meld.
How do I keep corn tortillas from breaking?
I always toast them in a dry skillet to make them more flexible. I also sometimes double them up for extra strength, especially if the filling is juicy.
Are these tacos spicy?
They have a mild kick from the cayenne and Sriracha, but I can easily adjust the heat to my liking. I add more hot sauce if I want extra spice, or leave it out for a milder version.
Conclusion
These Fish Tacos with the Best Fish Taco Sauce are one of my all-time favorites. They’re full of fresh ingredients, bold flavors, and that creamy lime crema takes them over the top. Whether I’m cooking for a crowd or just feeding my family, this recipe is always a hit—and always worth making again.
These fish tacos are packed with tender tilapia, fresh toppings, and the ultimate garlic lime crema—your new favorite taco night recipe!
Ingredients
Fish Taco Ingredients
24 small white corn tortillas
1 1/2 lb 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
Fish Taco Toppings
1/2 small purple cabbage, shredded
2 medium avocados, sliced
2 roma tomatoes, diced (optional)
1/2 red onion, diced
1/2 bunch fresh cilantro, stems removed
4 oz (1 cup) Cotija cheese, grated
1 lime, cut into 8 wedges
Fish Taco Sauce (Garlic Lime Crema)
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice (from 1 medium lime)
1 tsp garlic powder
1 tsp Sriracha sauce (or to taste)
Instructions
Preheat Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone liner.
Season Fish: In a small bowl, mix cumin, cayenne, salt, and black pepper. Sprinkle seasoning evenly over both sides of tilapia fillets.
Bake Fish: Place fish on the baking sheet. Drizzle with olive oil and dot with butter. Bake for 20–25 minutes, or until flaky. Optional: broil for 3–5 minutes at the end to brown the edges.
Make Sauce: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth.
Toast Tortillas: Heat tortillas on a dry skillet or griddle over medium-high heat until warm and slightly charred.
Assemble Tacos: Layer tortillas with pieces of fish, cabbage, avocado, tomato, onion, cilantro, and cotija cheese. Drizzle generously with taco sauce.
Serve: Serve with lime wedges for squeezing on top.
Notes
You can substitute tilapia with cod, mahi-mahi, or halibut.
Add sliced jalapeños or pickled onions for extra heat and tang.
Great for meal prep—store components separately and assemble when ready to eat.
