This delicious homemade fish taco recipe is way better than take out, and it is so easy to make! Enjoy one of your favorite restaurant meals at home!
Is everyone else as obsessed with fish tacos as I am? I seriously can’t get enough! A few years ago, my husband and I went on a trip together to San Diego, and we made it our mission to try as many varieties of fish tacos as possible, so we could define a favorite. In a five day period, I think we had fish tacos seven times! The two take-aways from that little adventure were: 1) I will never get sick of fish tacos, and 2) There was no clear favorite, because we loved all of them! I like pretty much all varieties, battered or grilled, very saucy or limited sauce, spicy or mild.
The version of fish tacos that I’m sharing today is my favorite, though! It has a lot going for it… these are reasonably healthy fish tacos, packed with flavor, and (best of all) I can make it at home without even having to change out of my pajama pants! Learning to make homemade fish tacos at home has certainly made my wallet happy, but it also makes my tummy happy!
Here are a few more favorite taco recipes we think you’ll love –
Fish Taco Recipe – Easy and Delicious
for the fish:
- 4 tilapia fillets
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
for the sauce:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon sriracha
- 2 teaspoons fresh lime juice
- 16 small corn tortillas warmed
- 1 cup red cabbage chopped small
- 1 medium tomato chopped small
- 1/4 cup crumbled cotija cheese
- lime wedges
Preheat the oven to 400. Line a baking sheet with foil or parchment. Place the fish fillets on the baking sheet and drizzle with the olive oil.
In a small bowl, whisk together the garlic powder, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture over the fish and rub to coat.
Bake 20-25 minutes, or until the fish is opaque and flakes easily.
While the fish is baking, whisk together the sour cream, mayonnaise, sriracha, and lime juice. Refrigerate until ready to serve.
To assemble the tacos, break the fish into smaller pieces using a fork. Stack two tortillas together, and place 1/2 of a fish fillet onto each stack. Top with cabbage, tomato, and cotija, and drizzle with the taco sauce. Squeeze fresh lime over the top, and enjoy.
I like to bake my tilapia fillets, because it’s easy to do a bunch at once, but you could grill it or cook it in a skillet instead. What’s most important is making sure you add the spice rub on top! It gives it some great flavor and makes the tacos extra tasty.
I always serve my fish tacos with corn tortillas (flour tortillas for fish tacos are sacrilege in my mind!) and my favorite toppings are red cabbage, tomatoes, cotija cheese, and homemade taco sauce. A little lime juice on top adds a great boost of flavor!
We like to do a double stack of tortillas, street taco style, because we love them, but one tortilla would probably be sufficient. They’re delicious either way!
We hope you love this easy fish taco recipe! Let us know if you try it!
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