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Fish Tacos with Creamy Lime Taco Sauce Recipe

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4 from 11 reviews

These delicious Fish Tacos feature tender baked tilapia seasoned with a zesty spice blend, topped with fresh avocado, cabbage, tomatoes, red onion, cilantro, and creamy cotija cheese. Finished with a tangy homemade fish taco sauce and served on warm corn tortillas, this recipe offers a flavorful, easy-to-make meal perfect for a crowd or weeknight dinner.

Ingredients

Fish and Seasoning

  • 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

Vegetables and Toppings

  • 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
  • 24 small white corn tortillas

Fish Taco Sauce

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 Tbsp lime juice (from 1 medium lime)
  • 1 tsp garlic powder

Instructions

  1. Prepare the Fish and Seasoning: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, combine the ground cumin, cayenne pepper, salt, and black pepper. Evenly sprinkle this seasoning mix over both sides of the tilapia fillets.
  2. Bake the Fish: Lightly drizzle the seasoned tilapia with olive oil, then dot each piece with small amounts of unsalted butter. Place the baking sheet in a preheated oven at 375°F (190°C) and bake the fish for 20 to 25 minutes, or until cooked through and flakes easily with a fork. For a nicely browned edge, broil the fish for an additional 3 to 5 minutes at the end, watching carefully to avoid burning.
  3. Make the Taco Sauce: In a medium bowl, combine the sour cream, mayonnaise, lime juice, and garlic powder. Whisk the ingredients together until the sauce is smooth and well blended.
  4. Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast each corn tortilla on both sides until warmed through and slightly charred or pliable. Keep the tortillas warm until assembling the tacos.
  5. Assemble the Fish Tacos: Begin by placing a piece of baked tilapia on each tortilla. Add the sliced avocado, shredded purple cabbage, diced tomatoes (if using), red onion, and fresh cilantro. Top each taco with a generous sprinkle of grated cotija cheese and finish by drizzling the prepared taco sauce over the top. Serve immediately with lime wedges for squeezing over the tacos.

Notes

  • Broiling the fish at the end is optional but adds a nice crispy texture to the edges.
  • The diced tomatoes are optional and can be omitted if preferred.
  • For a spicier taco sauce, add a pinch of cayenne pepper or hot sauce to the sauce mix.
  • Use fresh corn tortillas for the best flavor and texture.
  • This recipe can be doubled or halved as needed for smaller or larger groups.

Find it online: https://bitezly.com/fish-tacos-with-creamy-lime-taco-sauce-recipe/