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Fish Tacos Recipe

Delicious Fish Tacos Recipe with Creamy Lime Sauce

This Fish Tacos Recipe features flaky fish and a creamy lime sauce, perfect for a quick family dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 1.5 lb Tilapia The star protein, can swap with salmon or shrimp
  • 0.5 small Purple Cabbage Adds crunchy texture; can substitute with green cabbage
  • 2 medium Avocado Sliced, adds creamy richness
  • 2 medium Roma Tomatoes Diced, optional for added freshness
  • 0.5 small Red Onion Diced, sharp flavor; shallots can be used
  • 0.5 bunch Cilantro Fresh herbs, optional for those who don't prefer
  • 1 cup Cotija Cheese Grated, can swap with feta or omit for dairy-free
  • 1 medium Lime Cut into wedges for squeezing over tacos
  • 8 small White Corn Tortillas Essential for an authentic taste
For the Taco Sauce
  • 0.5 cup Sour Cream Creamy base for sauce, can substitute with Greek yogurt
  • 0.33 cup Mayonnaise Adds creaminess, consider vegan for plant-based
  • 2 Tbsp Lime Juice From 1 medium lime, offers essential acidity
  • 1 tsp Garlic Powder Flavor enhancer, can substitute with fresh garlic
  • 1 tsp Sriracha Sauce Adds heat, omit for milder sauce
For Seasoning the Fish
  • 0.5 tsp Ground Cumin Adds earthy warmth
  • 0.5 tsp Cayenne Pepper Mild heat, adjust to taste
  • 1 tsp Salt Enhances flavors
  • 0.25 tsp Black Pepper Gentle spice, can omit for lower heat
For Cooking
  • 1 Tbsp Olive Oil Prevents sticking, can use neutral oil
  • 1 Tbsp Unsalted Butter Adds flavor, can use more olive oil if dairy-free

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • small bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine ground cumin, cayenne pepper, salt, and black pepper. Pat the tilapia dry and season both sides with the spice mixture.
  3. Drizzle the seasoned tilapia with olive oil and place small dots of unsalted butter on top. Bake for 20-25 minutes.
  4. While the fish bakes, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth.
  5. Heat a dry skillet over medium-high heat, and toast the corn tortillas for about 30 seconds on each side.
  6. Assemble the tacos with baked tilapia, purple cabbage, avocado, tomatoes, red onion, cilantro, and Cotija cheese.
  7. Drizzle the prepared creamy lime sauce over the tacos and serve with lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For an extra punch, marinate the fish in lime juice for about 15 minutes before seasoning. Keep an eye on the fish while baking to prevent overcooking.

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