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Fish Tacos with Spicy Lime Taco Sauce Recipe

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4 from 3 reviews

This Fish Tacos recipe features tender baked tilapia seasoned with a flavorful blend of spices, served on toasted white corn tortillas with fresh toppings including cabbage, avocado, tomatoes, red onion, cilantro, and cotija cheese. The tacos are topped with a creamy, tangy fish taco sauce made from sour cream, mayonnaise, lime juice, garlic powder, and sriracha for a perfect balance of heat and zest. Quick to prepare and bursting with vibrant flavors, these fish tacos make a delicious meal for gatherings or weeknight dinners.

Ingredients

Fish and Seasoning

  • 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

Toppings

  • 1/2 small purple cabbage
  • 2 medium avocados, 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 for serving

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

  1. Prepare the Fish: Line a large baking sheet with parchment paper or a silicone liner. In a small bowl, combine 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle this seasoning mix over both sides of the tilapia fillets.
  2. Bake the Fish: Lightly drizzle olive oil over the seasoned fish and dot each piece with unsalted butter. Place the fish on the prepared baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. For browned edges, you can broil the fish for an additional 3-5 minutes at the end if desired.
  3. Make the Taco Sauce: In a medium bowl, combine the sour cream, mayonnaise, lime juice, garlic powder, and sriracha sauce. Whisk until the sauce is well blended and smooth. Adjust sriracha to taste for desired heat level.
  4. Toast the Tortillas: Quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat until warmed and slightly charred, making them pliable for assembling tacos.
  5. Assemble the Tacos: Start each taco by placing pieces of the baked fish onto a toasted tortilla. Add desired amounts of purple cabbage, avocado slices, diced tomatoes (if using), diced red onion, and cilantro. Finish with a generous sprinkle of grated cotija cheese and a drizzle of the prepared taco sauce. Serve each taco with a fresh lime wedge to squeeze over just before eating.

Notes

  • You can substitute tilapia with any firm white fish like cod or mahi-mahi.
  • For a spicier sauce, increase the amount of sriracha or add some cayenne pepper to the sauce mix.
  • To keep tortillas warm during serving, wrap them in a clean kitchen towel after toasting.
  • Broiling the fish at the end is optional but adds a nice caramelized finish.
  • Leftover taco sauce can be refrigerated in an airtight container for up to 3 days.

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