Description
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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Main Course
- Method: Oven-Baked
- Cuisine: American
