Fish Tacos with the Best Taco Sauce

This easy fish tacos recipe features flaky tilapia, crisp cabbage, fresh toppings, and a creamy fish taco sauce that adds the perfect kick. Made with simple ingredients and ready in under 30 minutes, these fish tacos are perfect for a quick weeknight dinner or a crowd-pleasing taco night. Includes the best homemade fish taco seasoning and sauce with just the right amount of heat and flavor. Great for anyone looking for a fresh and flavorful taco recipe with a creamy, spicy twist.

Crispy, flavorful tilapia wrapped in warm corn tortillas and topped with creamy, tangy sauce, crunchy cabbage, fresh avocado, and a sprinkle of Cotija cheese—this fish taco recipe is a winner for any night of the week!

Ingredients

For the Fish Tacos:

• 24 small white corn tortillas
• 1 ½ lbs tilapia fillets
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• 1 tsp salt
• ¼ tsp black pepper
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter

Toppings:

• ½ small head of purple cabbage, thinly sliced
• 2 medium avocados, sliced
• 2 roma tomatoes, diced (optional)
• ½ red onion, finely diced
• ½ bunch fresh cilantro, stems removed
• 1 cup (4 oz) Cotija cheese, grated
• 1 lime, cut into 8 wedges

For the Fish Taco Sauce:

• ½ cup sour cream
• ⅓ cup mayonnaise
• 2 Tbsp fresh lime juice (from 1 lime)
• 1 tsp garlic powder
• 1 tsp Sriracha sauce (or to taste)

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Instructions

1. Prep the Fish:
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a small bowl, mix cumin, cayenne pepper, salt, and black pepper. Sprinkle this seasoning evenly over both sides of the tilapia fillets.
2. Bake the Fish:
   Drizzle the fillets lightly with olive oil and dot with butter. Bake for 20–25 minutes, or until the fish flakes easily. For crispier edges, broil for an additional 3–5 minutes at the end.
3. Make the Taco Sauce:
   In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth and well blended. Refrigerate until ready to use.
4. Warm the Tortillas:
   Toast tortillas one at a time in a dry skillet or griddle over medium-high heat until warm and slightly charred at the edges.
5. Assemble the Tacos:
   Flake the cooked fish into bite-sized pieces and layer it onto the warm tortillas. Top with cabbage, avocado, tomato, onion, cilantro, and Cotija cheese. Drizzle with taco sauce and serve with lime wedges for squeezing.

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Tips

• Don’t overcook the fish—check at 20 minutes and only broil if you want crisp edges.
• Use a mandoline slicer for quick and even cabbage shreds.
• Warm tortillas wrapped in a damp towel in the oven or microwave for easy prep.
• Use a nonstick skillet for perfectly toasted tortillas without oil.

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Variations and Substitutions

• Fish Options: Swap tilapia with cod, halibut, or even shrimp.
• Make it Spicy: Add more Sriracha or a few dashes of hot sauce to the taco sauce.
• Low-Carb: Serve as a taco bowl over shredded lettuce or cauliflower rice instead of tortillas.
• Dairy-Free: Use dairy-free sour cream and skip the Cotija cheese.

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FAQs

Can I make this ahead of time?
Yes, you can bake the fish and prep toppings ahead of time. Reheat fish gently before serving.

Can I use flour tortillas instead of corn?
Absolutely—use whichever tortillas you prefer.

What’s a good substitute for Cotija cheese?
Feta or queso fresco are great alternatives with a similar texture.

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Serving Suggestions

• Pair with a side of Mexican rice or black beans.
• Serve with tortilla chips and guacamole or pico de gallo.
• Add a refreshing drink like agua fresca or a citrusy margarita for a full taco night experience.

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Why You’ll Love This Recipe

• Quick and easy to make—perfect for weeknights.
• Bold, fresh flavors with a balance of spice, crunch, and creaminess.
• Customizable for different diets and preferences.
• That creamy, zesty fish taco sauce is seriously addictive.