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 fish filets on a baking dish. Drizzle with olive oil and the juice from 1 lime. Season with 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 butter in a separate skillet.
Fry 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 sour cream, mayonnaise, the juice from 1 lime, garlic powder and sriracha sauce.
Spoon the fish on the tortillas.
Top with shredded red cabbage, avocados, diced roma tomatoes, diced red onion, cilantro and grated Cotija cheese. Squeeze the 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