Fish Tacos Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
686 kcal
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Course
Main Course
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Cuisine
American
Fish Tacos Recipe
Description
This fish tacos recipe combines mild white fish varieties—cod, tilapia, and halibut—seasoned with chili powder, garlic powder, salt, and lime juice, then baked at 400°F until tender and flaky. Instead of frying the fish, it’s baked to maintain moisture and clean flavor. The fish is broken into chunks and served on corn tortillas that have been briefly fried in butter for softness and slight richness.
Toppings include shredded red cabbage, sliced avocado, diced tomatoes and red onion, fresh cilantro, and grated cotija cheese, providing a mix of creamy, crunchy, and fresh elements. The sauce, made by blending sour cream, mayonnaise, lime juice, garlic powder, and Sriracha, adds a creamy, tangy, and mildly spicy note that ties the tacos together.
These tacos can be enjoyed warm as a casual meal or appetizer. Serving with lime wedges enhances brightness and zest. Leftover fish keeps for two days refrigerated and is best reheated separately from the tortillas to keep textures intact.
Typically, two fried corn tortillas are used per taco. The recipe’s components can be adjusted as preferred for spice and freshness. Preparing toppings and sauce ahead helps speed assembly.
Ingredients
For the Fish:
- 24 oz cod filets
- 24 oz tilapia
- 24 oz halibut
- 1 tbsp olive oil
- 1 lime juiced
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
For Serving:
- 24 corn tortillas
- 1/2 butter stick
- 1/2 head red cabbage (shredded)
- 2 avocado sliced
- 2 Roma tomato diced
- 1/2 red onion (diced)
- 1/2 bunch cilantro
- 1 cup cotija cheese grated
- 2 lime cut into wedges
For the Sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 lime juiced
- 1 1/2 tsp garlic powder
- 2 tsp Sriracha sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the fish on a baking dish, drizzle with the olive oil and lime juice. Season with the salt, garlic powder and chili powder.
- Bake for 12-15 minutes until the fish is cooked through and slightly flakey.
- Remove the fish and use to forks to break the fish into large pieces.
- Melt the butter in a separate skillet.
- Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
- Allow them to cool slightly.
- In a separate mixing bowl, thoroughly combine the sauce ingredients.
- Spoon the fish on the tortillas.
- Top with the the cabbage, avocado, tomatoes, red onion, cheese and squeeze the lime wedges over the tacos.
- Top with the sauce and serve warm.
Notes
- Serve two fried corn tortillas per taco for ideal portion size.
- Store leftover fish in an airtight container refrigerated up to 2 days; reheat separately from tortillas.
- Prepare toppings and sauce ahead to streamline taco assembly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 88mg | 29% |
| Sodium | 939mg | 39% |
| Potassium | 1340mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 7g | 14% |
| Vitamin A | 1598IU | 32% |
| Vitamin C | 66mg | 73% |
| Calcium | 308mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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