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Fish Tacos
5 from 69 votes

Fish Tacos

Fish Tacos feature marinated tilapia (or similar fish) grilled, baked, or pan-cooked with a blend of lime juice, spices, and garlic, served in warm corn tortillas with shredded purple cabbage, avocado slices, cilantro, cotija cheese, and a creamy lime-garlic sauce. The combination balances fresh citrus, mild heat, and creamy elements for handheld meals.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp lime juice fresh
  • 1 garlic minced, clove
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin ground
  • 1/2 tsp paprika ground
  • 1/8 tsp cayenne pepper (optional, or more to taste)
  • salt freshly ground
  • black pepper freshly ground
  • 1 lb tilapia or cod or mahi mahi
For Serving
  • 8 corn tortillas warmed
  • 2 cups purple cabbage shredded
  • 1 avocado sliced
  • 3 Tbsp cilantro chopped leaves
  • 1/3 cup cotija cheese (optional)
Fish Taco Sauce
  • 1/4 cup sour cream
  • 3 Tbsp mayonnaise
  • 1 Tbsp lime juice fresh
  • 1/4 tsp garlic powder

Instructions

    Cup of Yum
  1. In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
  2. Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Grilling Method
  1. Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill.
  2. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). 
Oven Method
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  2. Place fish on prepared baking sheet. Bake until cooked through, about 10 - 15 minutes (fish should flake easily with a fork).
Stovetop Method
  1. Heat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil. Remove fish from marinade and cook in skillet about 3 - 4 minutes per side, until cooked through.
To Make the Sauce
  1. While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
To Assemble Tacos
  1. Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce. 

Notes

  • Use thicker tilapia fillets to maintain integrity during cooking; thinner pieces can fall apart on grill.
  • For warming tortillas, heat lightly in oil in a skillet or carefully toast over a gas flame for browned spots.
  • If frozen fish is used, thaw fully and start with about 1¼ pounds to adjust for moisture loss.