Fish Tacos with Homemade Taco Sauce Recipe
These Fish Tacos feature tender baked tilapia seasoned with cumin and cayenne, topped with a vibrant homemade taco sauce, fresh avocado, cabbage, tomatoes, and tangy cotija cheese, all wrapped in warm corn tortillas. A delightful and easy recipe perfect for a crowd or casual dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Tortillas
- 24 small white corn tortillas
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 avocados (sliced)
- 2 roma tomatoes (diced, optional)
- 1/2 diced red onion
- 1/2 bunch cilantro (stems removed)
- 4 oz (1 cup) Cotija cheese, grated
- 1 lime, cut into 8 wedges for serving
Taco Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (from 1 medium lime)
- 1 tsp garlic powder
Instructions
- Prepare the fish seasoning: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle this seasoning blend over both sides of the tilapia fillets.
- Bake the fish: Lightly drizzle the seasoned tilapia with 1 tablespoon olive oil and dot with 1 tablespoon unsalted butter. Place the fillets on the prepared baking sheet and bake at 375°F (190°C) for 20-25 minutes until fish flakes easily. For browned edges, broil for an additional 3-5 minutes if desired.
- Make the taco sauce: In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, and 1 teaspoon garlic powder until smooth and well combined. Set aside.
- Toast the tortillas: Quickly toast the corn tortillas over medium-high heat on a large dry skillet or griddle until warm and slightly charred, about 20-30 seconds per side. Keep warm.
- Assemble the tacos: Start each tortilla with a piece of baked tilapia. Top with sliced avocado, shredded purple cabbage, diced tomatoes (if using), diced red onion, and chopped cilantro. Sprinkle generously with grated Cotija cheese and drizzle with the prepared taco sauce. Serve with fresh lime wedges to squeeze over.
Notes
- For extra crispiness, broil the fish for a few minutes after baking.
- Make sure not to overcook the fish to keep it tender and flaky.
- Use fresh lime juice for the best flavor in the taco sauce.
- Optional diced tomatoes add freshness and color but can be omitted if preferred.
- To save time, prepare the taco sauce ahead and refrigerate until ready to use.
- Warm tortillas just before serving to prevent them from becoming dry or brittle.
