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Fish Tacos Recipe with Best Fish Taco Sauce

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These flavorful fish tacos are loaded with tender, seasoned tilapia, crisp cabbage, creamy avocado, and a zesty homemade taco sauce, all wrapped in warm corn tortillas for the perfect balance of spice, freshness, and creaminess.

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

1/2 small purple cabbage, shredded

2 medium avocado, sliced

2 roma tomatoes, diced (optional)

1/2 red onion, diced

1/2 bunch cilantro, stems removed

4 oz (1 cup) cotija cheese, grated

1 lime, cut into 8 wedges

1/2 cup sour cream

1/3 cup mayonnaise

2 Tbsp lime juice

1 tsp garlic powder

1 tsp Sriracha sauce (or to taste)

Instructions

  1. Preheat oven to 375°F and line a large baking sheet with parchment paper or a silicone liner.
  2. In a small bowl, combine cumin, cayenne pepper, salt, and black pepper. Sprinkle evenly over both sides of the tilapia.
  3. Drizzle fish with olive oil and dot with butter. Bake for 20–25 minutes, or until fish flakes easily with a fork. Broil 3–5 minutes for lightly browned edges if desired.
  4. In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth. Adjust seasoning to taste.
  5. Heat a dry skillet over medium-high heat and toast tortillas briefly on each side until warm and slightly charred.
  6. Break baked fish into pieces and place onto tortillas. Top with cabbage, avocado, tomatoes, red onion, cilantro, and cotija cheese.
  7. Drizzle with taco sauce and serve with fresh lime wedges.

Notes

Substitute tilapia with cod, mahi-mahi, or halibut if desired.

For a lighter option, grill the fish instead of baking.

Make the taco sauce up to 2 days in advance and refrigerate.

Store leftover fish separately in an airtight container for up to 3 days.

Warm tortillas before serving to prevent breaking.

Nutrition

Find it online: https://recipesbyjanet.com/fish-tacos-recipe-with-best-fish-taco-sauce/