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Fish Tacos with Spicy Lime Taco Sauce Recipe

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4.3 from 70 reviews

This Fish Tacos recipe features tender baked tilapia seasoned with a flavorful blend of spices, served on warm corn tortillas and topped with a vibrant mix of purple cabbage, avocado, diced tomatoes, red onion, cilantro, and crumbly Cotija cheese. The highlight is a creamy, zesty fish taco sauce made with sour cream, mayonnaise, lime juice, garlic powder, and Sriracha, delivering a perfect balance of creaminess and spice. Ideal for a fresh and satisfying meal that’s easy to prepare in under 45 minutes.

  • Total Time: 35 minutes
  • Yield: Serves 6-8 (24 small tacos)

Ingredients

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

Toppings

  • 24 small white corn tortillas
  • 1/2 small purple cabbage
  • 2 medium avocado, 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 to serve

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

  1. Prepare the fish seasoning: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix together the ground cumin, cayenne pepper, salt, and black pepper. Sprinkle this seasoning mix evenly over both sides of the tilapia fillets to coat thoroughly.
  2. Bake the fish: Lightly drizzle olive oil over the seasoned tilapia pieces and dot each piece with unsalted butter. Place the baking sheet in a preheated oven at 375°F (190°C) and bake for 20-25 minutes. For a slightly crispy, browned edge, broil the fish for 3-5 minutes at the end of baking if desired.
  3. Make the taco sauce: In a medium bowl, combine sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce. Whisk until the mixture is smooth and well blended. Adjust the Sriracha to taste depending on your preferred spice level.
  4. Toast the tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast the corn tortillas a few at a time for a few seconds on each side until they are warm and pliable. Keep them warm wrapped in a clean towel.
  5. Assemble the tacos: On each warm tortilla, place a piece of the baked tilapia as the base. Top with shredded purple cabbage, slices of avocado, diced tomatoes (if using), diced red onion, and chopped cilantro. Sprinkle generously with grated Cotija cheese, then drizzle the prepared taco sauce over the top. Serve immediately with lime wedges on the side to squeeze over the tacos for added freshness.

Notes

  • Broiling the fish at the end is optional but adds a nice crispy texture to the edges.
  • You can substitute tilapia with any mild white fish like cod or haddock.
  • If you prefer a spicier sauce, increase the amount of Sriracha or add a pinch of cayenne pepper to the sauce.
  • For a gluten-free meal, ensure the corn tortillas used are certified gluten-free.
  • The avocado and Cotija cheese add creaminess and tang to balance the spices.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/fish-tacos-with-spicy-lime-taco-sauce-recipe/