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Fish Tacos Recipe
Connie Hope

Fish Tacos Recipe with Best Fish Taco Sauce!

Fresh, tender, and easy to make, these fish tacos are filled with flaky seasoned fish, crisp cabbage, creamy avocado, and a smooth garlic lime taco sauce. Perfect for family dinners, taco nights, or casual entertaining.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16
Course: Dinner, lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 190
Ingredients Method Video Notes

Ingredients
  

For the Fish

  • 1½ pounds white fish fillets (tilapia, cod, mahi mahi, or halibut)
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder or cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Fish Taco Sauce

  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon sriracha (adjust to taste)
  • Pinch of salt
Toppings

  • 2 cups shredded cabbage
  • 2 ripe avocados, sliced
  • 2 Roma tomatoes, diced (optional)
  • ½ small red onion, finely diced
  • ½ cup fresh cilantro, chopped
  • 1 cup crumbled Cotija cheese
  • 1 lime, cut into wedges
For Serving

  • 12 to 16 small small corn tortillas

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    Season the fish: by mixing cumin, chili powder, paprika, salt, and pepper in a bowl. Sprinkle evenly over both sides of the fish.
    Prepare for baking by drizzling olive oil over the fish and placing small pieces of butter on top.
    Bake the fish for 15 to 20 minutes , or until flaky and opaque. Broil for 2 to 3 minutes for lightly golden edges if desired.
    Make the sauce by whisking together sour cream, mayonnaise, lime juice, garlic powder, sriracha, and salt until smooth.
    Prepare toppings while the fish cooks by slicing avocado, shredding cabbage, dicing onion and tomatoes, and chopping cilantro.
    Warm tortillas in a dry skillet for 20 to 30 seconds per side until soft and flexible.
    Assemble tacos by layering fish, cabbage, avocado, onion, tomatoes, cilantro, cheese, and fish taco sauce inside warm tortillas.
    Finish with lime juice and serve immediately.

Video

Notes

  • Cod and mahi mahi create a firmer texture if preferred.
  • Greek yoghurt can replace sour cream for a lighter sauce.
  • Warm tortillas before assembling to prevent cracking.
  • Add jalapeños or extra sriracha for more spice.
  • The taco sauce tastes even better after resting for 10 to 15 minutes.
  • Skill Level: Easy

Nutrition (Estimated Per Serving)

  • Calories: 190
  • Protein: 12g
  • Carbohydrates: 14g
  • Fat: 10g
  • Fibre: 3g
  • Sugar: 2g
  • Sodium: 360mg