Description
Delightful fish tacos made with seasoned tilapia fillets, vibrant toppings, and a creamy taco sauce that enhances every bite.
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
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Combine the cumin, cayenne pepper, salt, and black pepper in a small bowl, and generously sprinkle the mix over both sides of the tilapia fillets.
- Drizzle the fillets with olive oil and dot with butter.
- Bake for 20–25 minutes or until the fish flakes easily with a fork. For crispier edges, broil for an additional 3–5 minutes at the end.
- While the fish is baking, make the taco sauce. In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth. Refrigerate until ready to use.
- Warm the corn tortillas one at a time in a dry skillet or griddle over medium-high heat until warm and slightly charred at the edges.
- Flake the cooked fish into bite-sized pieces and layer onto warm tortillas.
- Top with purple cabbage, avocado, tomato, red onion, cilantro, and Cotija cheese.
- Drizzle with taco sauce and serve with lime wedges for squeezing.
Notes
To elevate your fish tacos, consider lightly toasting the corn tortillas and adjusting the Sriracha to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: fish tacos, taco sauce, Mexican recipe, tilapia recipe, summer meal