Fish Tacos Recipe with Best Fish Taco Sauce!

24 servings


30 minutes

active time

55 minutes

total time


24 small white corn tortillas

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

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

1/2 cup sour cream

1/3 cup Mayo

2 Tbsp lime juice (from 1 medium lime)

1 tsp garlic powder

1 tsp Sriracha sauce (or to taste)


Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.


Serving Size



172 kcal

Total Fat

9 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



23 mg


215 mg

Total Carbohydrate

15 g

Dietary Fiber

3 g

Total Sugars

1 g


8 g

24 servings


30 minutes

active time

55 minutes

total time
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