Description
These delicious Fish Tacos feature perfectly seasoned and baked tilapia, topped with a crisp cabbage slaw, creamy avocado slices, and a tangy homemade fish taco sauce. Served on toasted white corn tortillas and finished with a sprinkle of cotija cheese and fresh lime wedges, these tacos offer a vibrant and satisfying meal perfect for any occasion.
Ingredients
Scale
Tortillas and Fish
- 24 small white corn tortillas
- 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 avocados, sliced
- 2 roma tomatoes, diced (optional)
- 1/2 diced red onion
- 1/2 bunch cilantro, stems removed
- 4 oz (1 cup) cotija cheese, grated
- 1 lime, cut into 8 wedges (to serve)
Fish 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
- Prepare Seasoning: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, combine 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle this seasoning mix on both sides of the tilapia fillets to ensure even flavor distribution.
- Bake the Tilapia: Lightly drizzle the seasoned fish with 1 tablespoon olive oil and dot each piece with 1 tablespoon of unsalted butter. Place the fish on the prepared baking sheet and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes. For a nicely browned edge, broil for an additional 3 to 5 minutes at the end, keeping a close eye to avoid burning.
- Make the Fish Taco Sauce: In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce until well blended and creamy. Adjust the Sriracha to your spice preference.
- 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 to enhance flavor and pliability.
- Assemble the Tacos: Lay a toasted tortilla flat, place pieces of baked tilapia in the center, then top with shredded purple cabbage, sliced avocado, diced tomatoes (if using), diced red onion, and fresh cilantro. Finish with a generous sprinkle of grated cotija cheese and a drizzle of the prepared fish taco sauce. Serve immediately with lime wedges to squeeze over each taco for added zest.
Notes
- To keep tortillas warm and soft, wrap them in a clean kitchen towel after toasting.
- You can substitute tilapia with other white fish such as cod, halibut, or mahi-mahi.
- For a spicier kick, add extra cayenne pepper to the fish seasoning or increase the Sriracha in the sauce.
- Make the taco sauce ahead of time and refrigerate to let flavors meld together.
- If preferred, substitute mayonnaise with Greek yogurt for a lighter sauce.
