Description
Delight in these flavorful Fish Tacos featuring perfectly seasoned baked tilapia, fresh purple cabbage, creamy avocado, and a tangy homemade fish taco sauce. This recipe combines simple ingredients with an easy cooking method to create a delicious and satisfying meal that’s perfect for any occasion.
Ingredients
Scale
Fish and Seasonings
- 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
Toppings and Garnishes
- 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
Fish Taco Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (from 1 medium lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or to taste)
Other
- 24 small white corn tortillas
Instructions
- Prep the Fish: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix together 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle this seasoning mix evenly over both sides of the tilapia fillets. Drizzle the fish lightly with 1 tablespoon olive oil and dot each piece with 1 tablespoon unsalted butter.
- Bake the Fish: Place the seasoned fish on the prepared baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. For a nicely browned edge, you may broil the fish for an additional 3-5 minutes at the end of cooking, watching carefully to avoid burning.
- Make the Fish Taco Sauce: In a medium bowl, combine 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce. Whisk until the mixture is smooth and well blended. Adjust the Sriracha to taste for desired heat level.
- Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast each of the 24 small white corn tortillas for a few seconds on each side until warm and pliable. Keep warmed tortillas covered to maintain softness.
- Assemble the Tacos: Start by placing pieces of the baked tilapia onto each tortilla. Add toppings such as shredded purple cabbage, sliced avocado, diced roma tomatoes (if using), diced red onion, and cilantro. Finish with a generous sprinkle of grated Cotija cheese. Drizzle the prepared fish taco sauce over the top. Serve each taco with a fresh lime wedge to squeeze over just before eating for extra zest.
Notes
- This is our all-time favorite fish tacos recipe, known for its freshness and perfectly seasoned, moist baked fish.
- Don’t skip the homemade fish taco sauce—this garlic-lime crema adds a delicious tang that ties all the flavors together.
- Optional diced tomatoes add a nice burst of flavor and color but can be omitted if preferred.
- You can broil the fish at the end of baking for a crispier edge, but keep a close eye to avoid burning.
- Use fresh lime juice in the sauce and as a garnish for the best authentic flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 172 kcal
- Sugar: 1 g
- Sodium: 215 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 23 mg
