Fish Tacos Recipe

This fish tacos recipe is light, vibrant, and simple to make, making it ideal for weeknight meals or relaxed get-togethers. Inspired by Baja-style fish tacos, it combines tender, well-seasoned fish with fresh toppings and a creamy garlic lime sauce that ties everything together. If you are looking for an easy fish tacos recipe with authentic flavor and clear steps, this version delivers great results with minimal effort.

Ingredients

For the Fish

24 small white corn tortillas
1½ lb white fish fillets (tilapia or cod)
½ teaspoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter

For the Toppings

½ small purple cabbage, finely shredded
2 ripe avocados, sliced
2 Roma tomatoes, diced (optional)
½ red onion, finely diced
½ bunch fresh cilantro, stems removed
1 cup Cotija cheese, grated
1 lime, cut into wedges

For the Fish Taco Sauce

½ cup sour cream
⅓ cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon garlic powder
1 teaspoon sriracha sauce (adjust to taste)

Directions

Combine cumin, cayenne pepper, salt, and black pepper in a small bowl and season both sides of the fish fillets evenly.
Place the seasoned fish on a lined baking sheet, drizzle with olive oil, and dot with butter.
Bake at 375°F (190°C) for 20–25 minutes until the fish is tender and flakes easily; broil for 3–5 minutes if lightly crisp edges are desired.
Whisk sour cream, mayonnaise, lime juice, garlic powder, and sriracha in a bowl until smooth to make the sauce.
Heat the tortillas on a dry skillet over medium-high heat until warm and lightly toasted.
Assemble the tacos by adding pieces of fish to each tortilla, then topping with cabbage, avocado, tomatoes, red onion, cilantro, and Cotija cheese.
Drizzle generously with the fish taco sauce and finish with a squeeze of fresh lime before serving.

Preparation Details

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 24 tacos