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+ servings

Easy Fish Tacos

Niky @ The House on Silverado
A fresh and light fish taco recipe that's easy to put together!
Course Main Course
Cuisine Mexican
Servings 8 tacos


For the fish:

  • 4 tilapia fillets
  • ½ tsp cumin
  • ½ tsp cayenne
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 corn tortillas

For the sauce:

  • cup sour cream
  • ¼ cup mayo
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1 tsp Sriracha, or hot sauce of choice


  • shredded cabbage
  • tomato
  • avocado
  • cilantro
  • red onion
  • Cojita cheese
  • lime wedges


  • Line a baking sheet with parchment or foil. In a small dish, combine seasonings (cumin, cayenne, salt & pepper) and evenly sprinkle seasoning mix over both sides of tilapia.
  • Lightly drizzle fish with olive oil and lay a pat of butter on top of each fillet. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 additional minutes, if desired.
  • While fish is baking, combine all sauce ingredients in a medium bowl and whisk until well blended.
  • To serve the tacos, lightly toast the corn tortillas in a large dry skillet or griddle over medium/high heat. Turn to toast both sides, being careful not to burn.
  • To assemble: add large chunks of fish to taco shell, then toppings, finishing with a generous sprinkle of Cotija cheese and a drizzle of your sauce. Serve with fresh lime wedges to squeeze over tacos.
Keyword Fish, Seafood, Tacos
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