Description
These delicious Fish Tacos feature perfectly seasoned baked tilapia, topped with fresh cabbage, avocado, tomatoes, and cilantro, all finished with a creamy, zesty garlic lime crema. Served on warm toasted corn tortillas and sprinkled with Cotija cheese, these tacos are a vibrant, flavorful meal perfect for gatherings or a satisfying dinner.
Ingredients
Scale
Taco Ingredients
- 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
- 1/2 small purple cabbage
- 2 medium avocados, 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 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
- Prepare the Fish: Line a large baking sheet with parchment paper or a silicone liner. In a small bowl, combine the ground cumin, cayenne pepper, salt, and black pepper. Sprinkle this seasoning mix evenly over both sides of the tilapia fillets. Drizzle olive oil lightly over the fish and dot each piece with unsalted butter.
- Bake the Fish: Place the baking sheet in a preheated oven at 375°F (190°C) and bake the fish for 20-25 minutes until cooked through. For browned edges, broil for an additional 3-5 minutes at the end of baking if desired.
- Make the Fish Taco Sauce: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well blended. Adjust Sriracha quantity to taste for heat.
- Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast the corn tortillas on each side until warm and slightly charred or pliable, about 30 seconds to 1 minute per side.
- Assemble the Tacos: Place a portion of baked tilapia onto each tortilla. Top with shredded purple cabbage, sliced avocado, diced tomatoes (if using), diced red onion, and cilantro. Finish with a generous sprinkle of grated Cotija cheese and drizzle with the prepared fish taco sauce.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top to add fresh citrus brightness.
Notes
- This recipe creates perfectly seasoned and plump fish tacos loaded with fresh ingredients for vibrant flavor.
- Do not skip the homemade garlic lime crema sauce—it adds an irresistible creamy, tangy, and spicy finish that complements the fish beautifully.
- Broiling the fish at the end is optional but adds a nice browned texture to the edges.
- To save time, you can prepare the fish taco sauce and chop the vegetables in advance.
- Using corn tortillas keeps this recipe gluten-free.
Nutrition
- Serving Size: 1 taco
- Calories: 172 kcal
- Sugar: 1 g
- Sodium: 215 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 23 mg
