Description
This Fish Tacos recipe features perfectly seasoned and baked tilapia, topped with a fresh cabbage slaw, creamy avocado, and a zesty homemade fish taco sauce. Served on warm corn tortillas and finished with crumbly Cotija cheese and lime wedges, these tacos offer a delicious balance of flavors and textures perfect for a crowd or casual weeknight dinner.
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 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
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)
Tortillas
- 24 small white corn tortillas
Instructions
- Prepare the fish: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix together 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle this seasoning blend over both sides of the tilapia fillets.
- Bake the fish: Lightly drizzle the seasoned tilapia with 1 tablespoon olive oil, then dot with 1 tablespoon unsalted butter. Place the baking sheet in the oven and bake at 375°F (190°C) for 20-25 minutes until the fish is cooked through. For a browned edge, broil the fish for an additional 3-5 minutes at the end if desired.
- Make the taco sauce: In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce until thoroughly combined and smooth.
- Toast the tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast each corn tortilla for about 20-30 seconds on each side until warm and pliable but not crispy.
- Assemble the tacos: Place pieces of baked fish on each tortilla, then layer on sliced avocado, diced tomatoes (if using), diced red onion, chopped cilantro, and shredded purple cabbage. Sprinkle generously with grated Cotija cheese, then drizzle with the prepared taco sauce. Serve immediately with lime wedges on the side to squeeze over the tacos.
Notes
- You can use other white fish such as cod or haddock if tilapia is unavailable.
- For a spicier taco sauce, add more Sriracha or a dash of cayenne pepper.
- To save time, the taco sauce can be made a day ahead and refrigerated.
- Warm the tortillas just before serving to keep them soft and prevent tearing.
- Omitting the tomatoes makes the tacos less juicy for easier handling and eating.
- This recipe serves approximately 24 tacos, ideal for a large gathering or party.
