Print

Fish Tacos with Homemade Taco Sauce and Fresh Toppings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

This Fish Tacos recipe features tender baked tilapia seasoned with a flavorful blend of spices, served on toasted white corn tortillas with fresh cabbage, avocado, and a zesty homemade taco sauce. Topped with creamy Cotija cheese and a squeeze of lime, these tacos are perfect for a vibrant and delicious meal that serves a crowd.

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

Vegetables and Garnishes

  • 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 (longer 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. Season the fish: 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. Evenly sprinkle the seasoning mix over both sides of the tilapia fillets to coat thoroughly.
  2. Bake the fish: Lightly drizzle the seasoned fish with 1 tablespoon olive oil and dot each piece with butter. Place in the preheated oven and bake at 375°F (190°C) for 20 to 25 minutes until the fish is cooked through. For an extra crispy edge, broil for 3 to 5 minutes at the end if desired.
  3. Prepare the taco sauce: In a medium bowl, combine 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce. Whisk the ingredients together until smooth and well blended. Adjust seasoning or heat to taste.
  4. Toast the tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast the 24 small white corn tortillas, warming them until soft and pliable with slight browning spots for added flavor.
  5. Assemble the tacos: On each toasted tortilla, place pieces of baked fish first. Then layer with shredded purple cabbage, sliced avocado, diced tomato (optional), diced red onion, and cilantro leaves. Finish each taco with a generous sprinkle of grated Cotija cheese and a drizzle of the prepared taco sauce. Serve immediately with lime wedges to squeeze over the top for a fresh burst of citrus.

Notes

  • To make this recipe gluten-free, ensure the corn tortillas are certified gluten-free.
  • Broiling the fish at the end enhances texture but can be skipped for a softer finish.
  • For extra spice, increase the cayenne pepper or add additional Sriracha to the sauce.
  • Optional diced roma tomatoes add fresh juiciness but can be omitted for a simpler flavor.
  • Fresh lime juice squeezed over tacos before eating adds vibrant acidity and brightness.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/fish-tacos-with-homemade-taco-sauce-and-fresh-toppings-recipe/