Our Favorite Fish Tacos Recipe: Fresh, Flavorful, and Easy to Make!
This is the ultimate fish tacos recipe, featuring perfectly seasoned, tender fish and fresh, vibrant toppings. The star of the dish? A creamy garlic lime crema that you’ll want to drizzle over all your tacos!
Ideal for family gatherings or casual get-togethers, these tacos are a hit every time. Quick to prepare, this dish delivers bold flavors while keeping the meal light and satisfying. Created by my brother-in-law, Slavik, this recipe has become a family favorite. With so many requests to share it, here’s the full recipe! These tacos are gluten-free and versatile enough to suit any occasion.
The secret to their success lies in the fish taco sauce, adapted from a popular recipe on All Recipes. We doubled the batch to ensure there’s always enough – trust us, you’ll want extra!
Ingredients for the Best Fish Tacos
Fish: We use tilapia, but any white fish works, including salmon or shrimp.
- Toppings: Fresh ingredients and cotija cheese, a mild, crumbly Mexican cheese, enhance the tacos beautifully.
Ingredients for Fish Taco Sauce:
All you need is sour cream, mayonnaise, lime juice, garlic powder, and sriracha. Adjust the sriracha to your spice preference for a tangy, slightly spicy lime crema.
How to Make Fish Tacos:
- Prepare the Fish:
- Line a baking sheet with parchment paper.
- Combine seasonings: cumin, cayenne, salt, and black pepper. Sprinkle evenly over both sides of the fish.
- Drizzle with olive oil, add a small dot of butter to each piece, and bake at 375˚F for 20-25 minutes. For a slightly crispy edge, broil for 3-5 minutes at the end.
- Make the Sauce:
- Combine sour cream, mayo, lime juice, garlic powder, and sriracha in a bowl. Whisk until smooth. For a fun presentation, use a squeeze bottle to serve the sauce.
- Assemble the Tacos:
- Lightly toast corn tortillas on a skillet over medium-high heat.
- Layer the fish, add your choice of toppings, sprinkle with cotija cheese, and drizzle generously with taco sauce. Serve with lime wedges for extra zest.
Servings: 10 tacos
Fish Taco Ingredients:
- 10 small white corn tortillas
- 0.63 lb tilapia
- 0.21 tsp ground cumin
- 0.21 tsp cayenne pepper
- 0.42 tsp salt
- 0.1 tsp black pepper
- 0.42 Tbsp Olive oil
- 0.42 Tbsp unsalted butter
Fish Taco Toppings:
- 0.21 small purple cabbage
- 0.83 medium avocado, sliced
- 0.83 roma tomatoes, diced (optional)
- 0.21 diced red onion
- 0.21 bunch Cilantro, longer stems removed
- 1.67 oz 1 cup Cotija cheese, grated
- 0.42 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
- 0.21 cup sour cream
- 0.14 cup Mayo
- 0.83 Tbsp lime juice, from 1 medium lime
- 0.42 tsp garlic powder
- 0.42 tsp Sriracha sauce, or to taste
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Exploring New Orleans’ Best Seafood Spots
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