Description
These Fish Tacos are a delicious and fresh twist on a classic, featuring tender, seasoned fish topped with crisp vegetables and a tangy garlic lime crema. The addition of creamy Cotija cheese and a squeeze of lime juice makes these tacos irresistible.
Ingredients
Scale
For the Fish Tacos:
- 24 small white corn tortillas
- 1 1/2 lbs tilapia (or other white fish like cod or mahi-mahi)
- 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
Fish Taco Toppings:
- 1/2 small purple cabbage, thinly sliced
- 2 medium avocados, sliced
- 2 Roma tomatoes, diced (optional)
- 1/2 red onion, diced
- 1/2 bunch cilantro, chopped (remove longer stems)
- 4 oz Cotija cheese, grated (about 1 cup)
- 1 lime, cut into 8 wedges for serving
For the 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)
Instructions
- Prepare the Fish:
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone liner.
- In a small dish, combine 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle the seasoning mix evenly over both sides of the tilapia fillets.
- Lightly drizzle the fish with olive oil and dot each piece with butter. Bake for 20-25 minutes. For extra browning, broil for 3-5 minutes at the end.
- Make the Fish Taco Sauce:
- In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 Tbsp lime juice, 1 tsp garlic powder, and 1 tsp Sriracha sauce until well blended. Adjust Sriracha to your spice preference.
- Assemble the Tacos:
- Heat a large dry skillet or griddle over medium-high heat and quickly toast the corn tortillas for about 30 seconds on each side until warm and lightly charred.
- Start with the fish, then add your desired toppings like purple cabbage, avocado, tomatoes, red onion, cilantro, and Cotija cheese. Drizzle generously with the fish taco sauce.
- Serve with lime wedges for an extra squeeze of fresh lime juice.
Notes
- For a spicier kick, add more Sriracha to the sauce.
- To keep tortillas warm, wrap them in a clean towel or foil until serving.
- Substitute Greek yogurt for sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking and assembly
- Cuisine: mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 70 mg