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Fish Taco Recipe

Fish Taco Ingredients:

  • 24 small white corn tortillas
  • 1 1/2 lb tilapia
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter

Fish Taco Toppings:

  • 1/2 small purple cabbage
  • 2 medium avocados, sliced
  • 2 roma tomatoes, diced
  • 1/2 diced red onion
  • 1 cup cotija cheese, grated

Fish Taco Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/3 cup mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 Tbsp sriracha sauce

 

  1. Line large baking sheet with parchment paper.  In a small dish combine seasonings and evenly sprinkle seasoning mix over both sides of tilapia.
  2. Lightly drizzle fish with olive oil and dot each piece with butter.  Bake at 375 for 20-25 min.
  3. Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve tacos, quickly toast the corn tortillas on a large dry skillet over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cojita cheese and drizzle with fish taco sauce.
  6. You can use breaded fish sticks as a substitute if you don’t have fresh fish.

Recipe courtesy of Natasha’s Kitchen