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Fish Tacos with Homemade Taco Sauce Recipe

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4.4 from 2 reviews

This Fish Tacos Recipe features perfectly seasoned and baked tilapia fillets topped with a vibrant cabbage slaw, creamy avocado slices, fresh cilantro, and a tangy, flavorful homemade taco sauce. Served on warm, toasted white corn tortillas and finished with crumbled Cotija cheese and lime wedges, these tacos offer a delightful combination of textures and flavors perfect for a fresh, satisfying meal.

Ingredients

For the Fish:

  • 24 small white corn tortillas
  • 1 1/2 lb tilapia fillets
  • 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, shredded
  • 2 medium avocados, sliced
  • 2 roma tomatoes, diced (optional)
  • 1/2 diced red onion
  • 1/2 bunch cilantro, stems removed
  • 4 oz Cotija cheese, grated (about 1 cup)
  • 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

  1. Prepare the Seasoning and Fish: Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix together 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.
  2. Bake the Fish: Drizzle the seasoned fish lightly with olive oil and dot each piece with butter. Place the fish on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes. For a beautifully browned and slightly crisp edge, broil the fish for an additional 3 to 5 minutes at the end of baking if desired.
  3. Make the Taco Sauce: While the fish cooks, whisk together the sour cream, mayonnaise, lime juice, and garlic powder in a medium bowl until well blended and smooth. Set aside.
  4. Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast the white corn tortillas on both sides until warm and slightly charred for added flavor and pliability.
  5. Assemble the Tacos: Start by placing pieces of baked tilapia onto each toasted tortilla. Top with shredded purple cabbage, sliced avocado, diced tomatoes (if using), diced red onion, and fresh cilantro. Finish generously with grated Cotija cheese and drizzle with the prepared taco sauce. Serve immediately with lime wedges to squeeze over each taco for a burst of citrus freshness.

Notes

  • Broiling the fish at the end of baking adds a nice browning effect but is optional.
  • Roma tomatoes are optional and can be omitted or substituted with salsa.
  • Use fresh lime juice for the best flavor in the taco sauce and as a finishing squeeze.
  • To keep tortillas warm before serving, wrap them in a clean kitchen towel.
  • You can substitute tilapia with other firm white fish such as cod or mahi-mahi.

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