Fish Tacos Recipe

A plate of three easy fish tacos filled with diced tomatoes, red onions, cilantro, and crumbled cheese, topped with a drizzle of creamy sauce. The tacos are accompanied by lime wedges and a bowl of sauce on the side. Fresh cilantro garnishes the plate.

5 from 10 votes

Easy fish tacos recipe is a simple meal idea full of flavor anytime you are craving tacos. Fish tacos are super fast and a great dinner for Taco Tuesday.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $32.91, $5.49 per Servings

Ingredients

For the Fish:

24 oz filets of cod, tilapia and halibut
1 tbsp olive oil
1 lime juiced
2 tsp chil powder
1 tsp garlic powder
1 tsp salt

For Serving:

24 Corn Tortillas
½ Butter Stick
½ head red cabbage (shredded)
2 avocados (sliced)
2 roma tomatoes (diced)
½ red onion (diced)
½ bunch cilantro
1 cup Cotija cheese grated
2 limes (cut into wedges)

For the Sauce:

½ cup sour cream
⅓ cup mayonnaise
1 lime juiced
1 ½ tsp garlic powder
2 tsp sriracha sauce

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Place 24 ounces of fish filets on a baking dish. Drizzle with 1 tablespoon olive oil and the juice from 1 lime. Season with 1 teaspoon salt, 1 teaspoon garlic powder and 2 teaspoons 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 ½ stick butter in a separate skillet.
Fry 24 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 ½ cup sour cream, ? cup mayonnaise, the juice from 1 lime, 1 ½ teaspoons garlic powder and 2 teaspoons sriracha sauce.
Spoon the fish on the tortillas.
Top with ½ head shredded red cabbage, 2 sliced avocados, 2 diced roma tomatoes, ½ diced red onion, ½ bunch cilantro and 1 cup grated Cotija cheese. Squeeze the 2 limes cut into wedges over the tacos.
Top with the sauce and serve warm.

Notes

Generally we use 2 fried corn tortillas per taco when serving.

Any leftover fish, can be refrigerated in an airtight container for up to 2 days. Reheat the fish separately from the tortillas when enjoying the leftovers.

Any toppings can be served on top of these delicious and easy fish tacos.

Nutrition