We haven’t had a decent fish taco since living in Florida, until now. With just a few simple steps, these fish tacos come together quickly and are extremely satisfying. This meal is light, healthy, and packed with an assortment of fresh flavors. The ingredients are both vibrant in taste and color and the best part is, everything is topped with an irresistible garlic-lime sauce.
I would like to thank Natasha Kravchuk from Natasha’s Kitchen for this delicious recipe. These fish tacos are going to be my new go-to recipe for a nutritious and satisfying meal. This recipe is also versatile in that you can make all sorts of substitutions to suit your tastes. I substituted the tilapia for cod and the Cotija cheese for feta. I’m sure this recipe will be a real crowd pleaser and would be a big hit at your next gathering.
Fish 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 Butter
Fish Taco Toppings:
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
Fish Taco Sauce Ingredients:
1/2 Cup Sour Cream
1/3 Cup Mayo
2 Tbsp Lime Juice From 1 Medium Lime
1 Tsp Garlic Powder
1 Tsp Sriracha Sauce or To Taste
Preparing the Fish
Line a large baking sheet with parchment or a silicone liner. Next, in a small dish, combine the seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 degrees Fahrenheit for twenty to twenty-five minutes. If desired, in order to brown edges, broil for three to five minutes after baking.
Making the Taco Sauce
In a medium bowl, combine all of the taco sauce ingredients and whisk until well blended.
Assembling the Tacos
Quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
For assembling, start with pieces of fish then add remaining ingredients, finishing with a generous sprinkle of cotija cheese and finish by squirting each taco with the sauce with a squeeze bottle if you have one handy. You can just as easily use a spoon for spooning the sauce over each taco, too. Serve with a fresh lime wedge to squeeze over tacos.
Now it’s time to serve and enjoy your fish tacos.
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