Description
Delicious fish tacos made with flaky tilapia, topped with vibrant vegetables and a mouthwatering taco sauce.
Ingredients
Scale
- 24 small white corn tortillas
- 1 ½ lbs tilapia fillets
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- ½ small head of purple cabbage, thinly sliced
- 2 medium avocados, sliced
- 2 roma tomatoes, diced (optional)
- ½ red onion, finely diced
- ½ bunch fresh cilantro, stems removed
- 1 cup (4 oz) Cotija cheese, grated
- 1 lime, cut into 8 wedges
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 Tbsp fresh lime juice (from 1 lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or to taste)
Instructions
- Prep the Fish: Line the baking sheet and mix cumin, cayenne pepper, salt, and black pepper in a small bowl. Sprinkle this seasoning mix evenly over both sides of the tilapia fillets.
- Bake the Fish: Drizzle the fillets lightly with olive oil and dot with unsalted butter. Bake for 20–25 minutes, or until the fish flakes easily with a fork. For a crispy finish, broil for an additional 3–5 minutes at the end.
- Make the Taco Sauce: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth. Refrigerate the sauce until you are ready to use it.
- Warm the Tortillas: Toast each tortilla in a dry skillet or griddle over medium-high heat. Aim for a warm, slightly charred texture on the edges.
- Assemble the Tacos: Flake the cooked fish into bite-sized pieces and layer them onto the warm tortillas. Top with sliced cabbage, avocado, diced tomatoes, red onion, cilantro, and grated Cotija cheese. Drizzle with the taco sauce and serve with lime wedges for squeezing.
Notes
Select small, soft tortillas that can hold the ingredients without tearing. Adjust the heat of the sauce by varying the Sriracha to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fish tacos, taco sauce, seafood recipe, summer meal, easy tacos
