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Fish Tacos with Spicy Lime Sauce Recipe

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3.8 from 11 reviews

This Fish Tacos recipe features tender baked tilapia seasoned with a spicy cumin and cayenne rub, topped with fresh purple cabbage, avocado, tomatoes, red onion, and cilantro. Finished with a creamy, zesty homemade taco sauce and crumbly Cotija cheese, these tacos deliver vibrant flavors and textures perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 24 small tacos

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, thinly sliced
  • 2 medium avocados, sliced
  • 2 roma tomatoes, diced (optional)
  • 1/2 diced red onion
  • 1/2 bunch cilantro, stems removed
  • 24 small white corn tortillas
  • 4 oz (about 1 cup) Cotija cheese, grated
  • 1 lime, cut into 8 wedges for serving

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

  1. Season 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 evenly over both sides of the tilapia fillets.
  2. Prepare for Baking: Lightly drizzle the seasoned tilapia with olive oil, then dot each piece with unsalted butter for added richness.
  3. 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 the fish is cooked through and flakes easily with a fork. For extra browning on the edges, broil the fish for 3-5 minutes at the end of baking if desired.
  4. Make the Taco Sauce: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well blended. Adjust the Sriracha for desired spiciness.
  5. Toast the Tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast each corn tortilla for a few seconds on each side until warm and slightly charred.
  6. Assemble the Tacos: Begin with a piece of baked tilapia on each tortilla. Top with purple cabbage, sliced avocado, diced tomatoes (if using), red onion, and cilantro. Sprinkle generously with Cotija cheese and finish with a drizzle of the prepared taco sauce.
  7. Serve: Serve the assembled tacos immediately with lime wedges on the side for squeezing over each taco to enhance the flavors.

Notes

  • Tilapia can be substituted with other white fish like cod or haddock.
  • Adjust the amount of cayenne pepper in the seasoning to control heat level.
  • To make the tacos gluten-free, ensure the corn tortillas are certified gluten-free.
  • For a lighter version, use Greek yogurt instead of sour cream and mayonnaise in the taco sauce.
  • Broiling at the end is optional but adds nice crispy edges to the fish.
  • Leftover fish can be stored in the refrigerator for up to 2 days and reheated gently.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://recipeteach.com/fish-tacos-with-spicy-lime-sauce-recipe/