Fish Tacos Recipe

Our all-time favorite Fish Tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – a garlic lime crema that you will want it on all your tacos!

This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.

This recipe is party sized and can be scaled down to feed a smaller crowd. It was developed by my brother-in-law, Slavik and it has been adopted by pretty much everyone in our family. I have had so many requests to publish the recipe so here it is! It’s an easy, excellent fish tacos recipe. Thank you Slavik for sharing your awesome fish tacos with us. I’m pretty sure it’s impossible to ever get tired of this recipe. P.S. They just happen to be gluten free fish tacos!

Seriously though, be generous with that fish taco sauce! The sauce recipe was adapted from Kaylee on All Recipes. We simply doubled it because there never seems to be enough of the sauce ;).

Fish Tacos Recipe with Best Fish Taco Sauce!

Our all-time favorite fish tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – an irresistible garlic lime crema.

Prep: 30min

Total: 55min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 172 kcal, Carbohydrate 15 g, Protein 8 g, Fat 9 g, Saturated Fat 2 g, Cholesterol 23 mg, Sodium 215 mg, Fiber 3 g, Sugar 1 g, servingSize 1 serving

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
• 2 medium avocado (sliced)
• 2 roma tomatoes (diced (optional))
• 1/2 diced red onion
• 1/2 bunch Cilantro (longer stems removed)
• 4 oz 1 cup Cotija cheese, grated
• 1 lime cut into 8 wedges to serve
• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice (from 1 medium lime)
• 1 tsp garlic powder
• 1 tsp Sriracha sauce (or to taste)

Instruction:

1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Perfect Fish Tacos

This easy fish taco recipe will get on swimmingly with your guests.

Prep: 20min

Total: 35min

Yield: 4 serving(s)

Nutrition Facts: calories 632 Calories, Fat 35 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 81 mg, Sodium 970 mg, Carbohydrate 38 g, Fiber 10 g, Sugar 9 g, Protein 37 g

Ingredients:

• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 1/2 lb. cod (or other flaky white fish)
• 1/2 tbsp. vegetable oil
• Kosher salt
• Freshly ground black pepper
• 8 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving
• Sour cream, for serving
• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped cilantro
• 1 tbsp. honey
• 2 c. shredded purple cabbage
• 1 c. corn kernels
• 1 jalapeño, minced

Instruction:

1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Fish Tacos

The best fish taco recipe! Easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce! These fish tacos take less than 30 minutes to make, so they’re a perfect mid-week meal.

Prep: 15min

Total: 27min

Yield: 4

Serving Size: 2 tacos

Nutrition Facts: servingSize 2 tacos, calories 414 kcal, Carbohydrate 37 g, Protein 38 g, Fat 14 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 74 mg, Sodium 313 mg, Fiber 9 g, Sugar 5 g

Ingredients:

• 1 ½ pounds cod, halibut, tilapia or mahi mahi (or other mild white fish)
• 1 ½ teaspoons chili powder
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 1 tablespoon olive oil
• ½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)
• 1 ½ tablespoons lime juice (from 1 lime)
• ½ teaspoon garlic powder
• ¼-½ teaspoon sriracha sauce* (or to taste)
• pinch of salt
• water (as needed to thin sauce)
• 8 small corn or flour tortillas
• ½ small red cabbage* (shredded)
• 1 avocado (sliced)
• ¼ cup coarsely chopped fresh cilantro
• 1 lime (cut into wedges)

Instruction:

1. Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.
2. Meanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.
3. (Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.
4. To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.

Ultimate Fish Tacos Recipe | Fresh, Easy, and Delicious!

FAQ

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