This easy fish tacos recipe is loaded with fresh ingredients and perfectly seasoned fish. Don't skip the fish taco sauce - an irresistible garlic lime crema!
Ingredients
Fish Taco Ingredients:
24small white corn tortillas
1 1/2lbtilapia
1/2tspground cumin
1/2tspcayenne pepper
1tspsalt
1/4tspblack pepper
1TbspOlive oil
1TbspButter
Fish Taco Toppings:
1/2small purple cabbage
2medium avocadosliced
2roma tomatoesdiced (optional)
1/2diced red onion
1/2bunch Cilantrolonger stems removed
4oz1 cup Cotija cheese, grated
1lime cut into 8 wedges to serve
Fish Taco Sauce:
1/2cupsour cream
1/3cupMayo
2Tbsplime juicefrom 1 medium lime
1tspgarlic powder
1tspSriracha sauceor to taste
Directions
Line large baking sheet with parchment or silicone liner. In a small dish, combine 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 tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.