Fish Tacos Recipe with Best Fish Taco Sauce!
Our all-time favorite Fish Tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don’t skip the best fish taco sauce – a garlic lime crema that you will want it on all your tacos!
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This is our go-to recipe for family get togethers and company because it comes together quickly and it always gets rave reviews. These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.
This recipe is party sized and can be scaled down to feed a smaller crowd. It was developed by my brother-in-law, Slavik and it has been adopted by pretty much everyone in our family. I have had so many requests to publish the recipe so here it is! It’s an easy, excellent fish tacos recipe. Thank you Slavik for sharing your awesome fish tacos with us. I’m pretty sure it’s impossible to ever get tired of this recipe. P.S. They just happen to be gluten free fish tacos!
Seriously though, be generous with that fish taco sauce! The sauce recipe was adapted from Kaylee on All Recipes. We simply doubled it because there never seems to be enough of the sauce ;).
Ingredients for Fish Tacos:
We used tilapia but you are welcome to use any white fish. Salmon or shrimp would be amazing as well!
Fish Taco Toppings:
*Cotija cheese is a Mexican cheese that crumbles when you grate it; similar to feta but much milder in flavor and not nearly as salty. It is inexpensive and found in the refrigerated cheese section of the grocery store.
Ingredients for Best Fish Taco Sauce:
For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha. The sriracha gives it a little kick of spice so you can add more or less based on your preference. This taco sauce is essentially a lime crema – the perfect blend of tanginess and heat (print the recipe below).
How to Make Fish Tacos:
1. Line a large baking sheet with parchment or silicone liner. In a small dish, stir together seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle the seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with olive oil and top each piece with a dot of butter. Baked at 375˚F for 20-25 min. If you want it to get a little browned around the edges, you can broil for 3-5 minutes at the end if desired.
3. Combine all the Taco sauce ingredients: 1/2 cup sour cream, 1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce, or to taste in a medium bowl or a large measuring cup and whisk together until well blended. It’s really fun and feels like dining out to serve the sauce in a squeeze bottle like this one.
4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: start with the fish then add remaining ingredients finishing off with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze extra lime juice over tacos.
Mmmm so much sauce! I’m so crazy about this taco sauce. Seriously the best!
⬇ Print-Friendly Fish Tacos Recipe:
Fish Tacos Recipe with Best Fish Taco Sauce!
Ingredients
Fish Taco Ingredients:
Fish Taco Toppings:
- 1/2 small purple cabbage
- 2 medium avocado, sliced
- 2 roma tomatoes, diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro, longer stems removed
- 4 oz 1 cup Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice, from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce, or to taste
Instructions
- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
- Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
- To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
- To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Tacos? Don’t miss our most popular taco recipes here (the beef bulgogi and shrimp tacos are completely swoon worthy!)
I’m so tempted to make these again for dinner tonight. I will never stop loving this recipe! I hope you all love it as much as we do.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
That sauce!
And the fish under the broiler a bit is a must, as well as the splash of lime on top of the taco!
This recipe definitely is a keeper!
Thank you for sharing, Lise! We love these tacos!
This is one of my favorite recipes. It is delish, easily prepared and easy to tweak the recipe. Ive created my own version of the rub at times, but the mango salsa is spot on if you have a jalapeño. If not, use hot sauce
I’m so happy you found a favorite on my blog, Rachel! Thank you so much for sharing that with me.
These were the MOST DELICIOUS fish tacos ever! My husband loved the sauce and practically licked the bowl clean. I used rock fish and it worked out really well. This will be my go to fish taco recipe. Keep up the good work Natasha. You make me happy every time I watch you cook. Thanks so much
That’s so great! It sounds like you have a new favorite, Judy! I’m so glad you’re enjoying my recipes and videos!
We ended up adding more sriracha and some chili garlic sauce to get it to our usual “heat level.” We also used flour tortillas and it was all amazing. Great, easy, fast recipe! (We did use the air fryer for the fish.)
So glad you loved the recipe!
This is our favourite dish. Made is many times as per instructions and always a winner
I’m so glad to hear that!
Tried the fish tacos and all of the other comments were correct. This was amazing, fast and easy to make. I added sweet chili sauce instead if sirrachi as that is what I had in the fridge. Worked well and will continue with this I made mistake of not buying small corn tortillas as I had large ones and hard taco shells on hand. Next I will buy the small tortillas. The hard were ok but small soft would have been better. Another Natasha recipe in my rotation
I’m so glad you found another one to add to the rotation, Carol!
My husband was a little cautious but he is now a loyal fan👍
Great to hear that!
Natasha, my oven is out of commission, but I have an air fryer and an instant pot. Can you recommend cooking time/temp for either of these methods?
Hi Nicole. I’m sorry, I have not tested either method.
Is the nutrition guide per one taco? I’m trying to count my calories and know I’ll eat more than just one lol.
The the top of the recipe card, you’ll see the number of servings the recipe makes is 24 tacos. The nutrition facts are per one taco.
Having a taco bar for 70 people. I would like to use your recipe. Do you think you can bake the fish, and then freeze. Then warm the day needed?
Hi Nancy, I haven’t tested that to advise but I think that will work!
So easy to make and it is so very delicious. Better fish tacos than any restaurant I have ever been to has served. My family absolutely loves them and requests that I make them often. The sauce is amazing!
I’m so happy you found a family favorite, Denise! That’s just awesome!
Love this recipe! It’s definitely a family favorite. Easy to make and delicious!!
So glad to hear that! It’s one of our favorites too.
This is delicious! (As usual) I have many strengths and cooking is not one of them, now Every time I cook something delicious my boyfriend looks at me and says “Natasha ?”
– Yeah, Natasha
And we both start laughing, you literally saved both of us THANK YOU!
That’s awesome! So glad you’re enjoying the recipes. Thanks for sharing.
When using cotija, are you using the fresh kind like crumbly feta or the aged cotija more like Parmesan?
I live in a very small town no “fancy” cheese here hahaha 🤣
Hi Lee Ann. It’s not feta and it’s not Parmesan. Cotija is an aged Mexican cheese made from cow’s milk Which can be found with the other cheeses in your local grocery store.
Lee Ann was asking if the consistency of the cotija cheese is similar to crumbly feta or more like Parmesan. She realizes that the cheese is cotija. The stores where she is may have the cotija in both consistencies. I find it, where I live, that it’s consistency is more like crumbly feta.
I only want to make 6 tacos not 24. When I change the amount to 6 the ingredients change to the metric system which I don’t understand. Can you fix this to also show the US measurements? Your US Customary futon also shows the metric system measurements.
Hi Diane! I just tested it myself. I’m seeing both US and METRIC options. Are you clicking on the “US CUSTOMARY” button above the servings to the right? You have the option to switch between both.
Hi!
I love this recipe and have used it many times. What other fish, besides tilapia, can I substitute with and how would the recipe alter?
Thank you,
Talin
Hi Talin! You can use any other white fish without alterations. Some of my readers reported using halibut.
Absolutely love this recipe. So easy and so tasty. I buy prepared slaw mix and add the mayo to make it even quicker. Love your recipes Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nerissa!
Recently discovered Fish Tacos, and decided to try at home. The sauce is amazing, and for my taste, I will go a little easier on the spices. I used sole, and cooked some in my counter top oven and some I ended up frying. Both were good. I added avacado, and created a wrap. I think I will try it “deconstructed”. Great recipe, Thank You
Sounds great! You can always tweak it a bit according to your personal preference. Thanks for this review!
We absolutely love the recipe. The sauce is as good as described. I blacken my fish instead of baking.
Hi Scott! Thank you for the feedback. So glad you love the recipe.
I have made this many times using shrimp and we love it. Thank you!
You’re welcome, Karen. We hope that you’ll enjoy all the other recipes that you will try!
I would love to make this because of all the 5 star reviews. There are just 2 of us. Can you tell me how to adjust the quantities to make this for 2 people who would probably eat a total of 5 tacos? Thank you in advance for your help with this!
Hi Barb! You can actually change the serving size in the recipe card and it will convert the ingredient list for you.
Made this tonight for my very picky Husband and Mom and we all LOVED it! That sauce!! OMG! I did reduce the lime to 1 Tbs because we are not big lime fans. I tasted it and it was good on its own but it was so delicious on the taco! I love your recipes and have made a lot of them. We are counting the days until our cookbook arrives! Thank you for your wonderful recipes!
Thanks for patiently waiting for my cookbook, it means a lot to me! I’m also happy to know that thi recipe was a huge hit with your family, thanks for sharing!
How about coming to San Diego for your cookbook signing? Thanks Natasha!
I would have loved that too! I hope to be able to go to more places and tour more.
FIRST time trying to make Fish Tacos – my husband and brother both said “best fish tacos EVER”. Thank you so much for this winning recipe.
It has become a “treasured family favorite”!!!
That’s so great! It sounds like you have a new favorite, Kathy!
This was so good and so easy! My family loved it, even my non-fish loving son! I served with corn on the cob for a delicious and quick meal on a busy weeknight.
Hi Megan! That’s wonderful to hear. Thank you so much for the review.
Wow! These fish tacos are delicious and easy! The sauce is the perfect touch along with the fresh grated cotija cheese and a squeeze of fresh lime. I made a few small changes that wouldn’t have a large effect on the recipe. I made this recipe with Cod, wrapped it in foil and cooked it on the grill to avoid “fishing” up the house. I used seafood magic seasoning because it’s what I had on hand and I used yellow corn tortillas as I couldn’t find white corn. The sauce is a must and gives this recipe the wow factor! My whole family loved it!
Hi Shealene! Thank you for sharing your experience with this recipe. I appreciate the feedback.
These were fantastic! I made the tacos using pollock, and a couple days later, I used this recipe to make shrimp bowls. I used one pound of frozen uncooked shrimp with the suggested seasonings and baked for 15 minutes at 350. I made white rice seasoned with lime juice and cilantro. We topped the rice with all the topping ingredients minus the cabbage. The cotija cheese and taco sauce made this extra delicious. Thanks for the recipe!
Sounds wonderful, Katie! Thank you for sharing that with us!
This was absolutely delicious!!
My husband ate the fish as a fish taco as described in your recipe. He loved it.
I, however, chose to eat it without the taco; just the fish with the sauce and filling on top.
My conclusion: either way is delicious. This is definitely a 5 star recipe!!
Hi Donna! I’m so glad you both enjoyed this recipe. I appreciate the feedback.
Love this one, usually I make it with Atlantic cod, everyone likes it
Great to hear that you all love this recipe!
Do you think these would work with fresh bluefin tuna? The family brought a TON home from a deep-sea fishing trip!
Hi Tiffany! I think so. Let us know how they are if you experiment.
Thinking of making these for dinner tomorrow—4 adults (all with good appetites) and 2 children (2 and 6). I will serve a hefty vegetal salad on the side, not just greens. Should I make the full recipe, or halve it?
Hi Brooke! This makes 24 tacos but they are smaller and usually adults will eat 2-3 tacos, sometimes more.
You will have less than 4 oz per adult if you made the whole recipe (since you are also feeding two children). If you halve the recipe you will be serving less than 2 oz. of fish per adult. Not enough fish for any adult I know unless you are serving the tacos as an appetizer. Just my opinion.
since we have plenty catfish, catfish, these are the best fish tacos ever, the fish doesn’t even taste fishy at all, the sauce is a winner, being cajun, spiced it up a bit, these are a winner.
That’s great to hear, Ray! I’m so glad you enjoyed the recipe.
Oh my, made this for the first time last night and it is soo delicious. I’d even say best tacos I’ve ever eaten! I did use Icelandic cod for the fish and made homemade corn tortillas.
Hi Pattie! That’s great to hear. Thank you for trying my recipe.
So I made this recipe and now I get requests to make this recipe. I use Cod or Haddock for the fish. One of the best tacos around for flavor and texture. Thanks for sharing
Hi Della! You’re very welcome. We love these tacos too! I’m so glad they are a hit.
My go to recipe for fish tacos and we all love them! I follow instructions exactly!
Actually if I’m looking up any recipe i first try Natasha’s!
Thank you so much, Kimberly! I’m glad you are loving the recipes!
We have made this recipe several times and it is amazing! I do not use parchment paper for our fish, but cook on aluminum foil (I’m lazy and it is a quick clean up in our air frier/oven). Other than this one minor change, everything is as Natasha and her husband create. This amazing recipe is one of our absolute favorites! We even use the sauce on our lazy weeknight deli sandwich nights. Thanks for sharing Natasha!
Thank you so much, Christina! I’m glad you are loving the recipes.
These tacos were a hit! Thanks for sharning the recipe. How long will the sauce last in the fridge? Thank you
Hi Sandy, the sauce is good in the fridge for several days.
I made this with wild sea bass and they were delicious. It’s always a big hit. I served with a tasty black black bean recipe. I also made the ceviche the night before so we had left the left overs as a appetizer in a pretty cocktail glass.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is our favorite fish taco recipe! We love Natasha’s Kitchen and go to your site first when looking for new dishes. Thanks!
Hi Laurie! We love these fish tacos! I’m so glad you are enjoying the recipes. Thank you for sharing.
Went with the recipe exactly. The only thing I added is the lime zest. I will be making this any time I catch fresh fish. My wife absolutely loved it ❤️
Hi Bill! That’s amazing! So glad you enjoyed the recipe.
These are the best tacos ever. I could eat them everyday 😋
Love you energy girl !!!!
Hi Janet! Thank you for the feedback! We love this recipe as well. Tacos are always a hit in our household!
My husband and I really enjoyed this recipe. I used cod fish. The fish was flaky and flavorful but the thing that kicked this dish up a notch was the taco sauce. My husband and I have loved every recipe we’ve tried from this site!
I’m really happy to know that you’ve been enjoying our recipes, Laura. Thank you so much for sharing!
The fish tacos in this recipe are absolutely delicious! The crispy fish, tangy slaw, and creamy sauce create the perfect combination of flavors. I can’t wait to make these for my next taco night. Highly recommend trying this recipe!
Thank you so much for your review and recommendation! We’re so glad that you liked our recipe a lot!
Great fish Taco recipe! Easy to do and it comes out perfect every time. The sauce is so awesome – it makes the meal. Thanks!
I’m so glad to hear that, Craig! Thank you for sharing.
This was super easy and delicious. Whole family (incl. the fussiest of them) loved them. Thanks so much!
So glad that you loved this recipe!
Made this tonight using cod. My husband is raving. Definitely a keeper. I served it with a black bean/corn/tomato/onion/garlic/cilantro salad that I serve as a side with a many Mexican meals. Thank you for the recipe!
Delicious right! I’m happy that you enjoyed our Fish Tacos recipe. Thank you for the review!
Made this last night and used cod. Added sliced radishes to the salad. Didn’t have sriracha so used Korean gochujang sauce instead. Superb nonetheless.
Hi Jonathan! Thank you for sharing that with us. It sounds amazing.
making it tonight using sheepshead fish, hoping to love it, if so, next fish will be speckled trout
Let us know how it turns out, Jennifer!
I made these last night, but I used cod, which is my favorite. The only thing I did different was I didn’t use the olive oil or the butter. Just put the seasoning on both sides of the fish and baked as called for in the recipe. Excellent! And I LOVED the creamy lime taco sauce. I will definitely make these again, and again, and again!
So glad to hear that, Debra! Thank you for the review and for sharing your experience with the recipe.
How long can the taco sauce stay in the fridge ?loved the sauce and the recipe !
Hi Wendy, This sauce keeps well covered in the refrigerator for a few days. It can be used on almost anything!
So far I’ve probably made this about 30 times. It’s great for company, because guests can pick and choose what they want in their tacos and variations can be added. I usually add corn and some version of candied sweet potatoes or beans. It’s a solid recipe I rely on! Not too heavy, pretty healthy. Getting ready to serve it again this weekend.
It’s definitely a crowd favorite and it looks like a hit with your company too! That’s just awesome, Alisha! Thank you for your great feedback!
Crowd favorite in my house. As I speak, I’m making this for dinner tonight. However, substituting halibut for tilapia! Also have used rock fish before. Really works on just about anything. Love love love!
That’s just awesome! Thank you for sharing your wonderful review, Missy!
Loved it and so did the family! Out of curiosity, can you do anything with the cabbage to make it a little less dry- saute or marinade it like a slaw?
Your sauce brought everything together well but if you have any thoughts… love to hear them.
Hi Neda! I’m so glad you loved the recipe. We love to use fresh cabbage and enjoy the crunch. You can definitely experiment with it. I have never tried sautéing it beforehand, but I think it could work or even lightly steaming it.
I just mix in a couple TBS a of the sauce to the cabbage
There’s never too much of that delightful cream
I love this recipe! It is my go to recipe for fish tacos. Last night I had leftover sauce. Today I made cole slaw with red and green cabbage and the sauce. Added a little bit of salt. It was definately a hit!
Thank you so much for sharing that with us. We appreciate your awesome feedback!
Natasha
Your recipes are some of the best. The only change I did to this was cut the lime juice down from 2 to 1 Tbs for the sauce and added a little salt and pepper, then it was perfect.
Thank you for sharing! I’m so glad you love my recipes.
Natasha…all your recipes are tremendous but we especially like your Mexican food recipes…and we Texans are pretty picky about our Mexican food! Thank you!
That’s great, Nancy! Thank you for the feedback. So glad you enjoy the recipes.
These are delicious!! My entire family loves them so we make this recipe on repeat. The sauce is the best. I can no longer find sriracha in my grocery store; it hasn’t been available for months! What else could I use in place of sriracha? I tried cholula and it’s just not as good.
Glad you like it, Jen. One of our readers shared this “Yummy fish tacos!! Another recipe winner from Natasha’s Kitchen. I made one slight change to the taco sauce by adding Chipotle sauce (approx. 1/4 cup) instead of Sriracha. My grandson rated the meal in the top 20 ever.” I hope that helps!
These tacos are fantastic! I was looking for a recipe that did not include breading the fish, we wanted the fish to be the star of the recipe – and it was! The recipe is absolutely delicious as written. The only change when I make them again (and again!) will be to use homemade tacos. The corn tacos we bought were too small for all the ingredients. But we sure enjoyed the mess! Thank you for sharing your recipe. 🙂
I’m so happy you enjoyed that. Thank you for sharing that lovely review with us, Dianne!
These were amazing. Made a few changes. I didn’t have limes so I used lemons for the juice. Also for the seasoning I only used 1/8-1/4 tsp of cayenne pepper. I used green cabbage and sweet onion sliced thinly. Next time I will try avocado. Kinda used what my pantry had. The gosh I used was freshly caught crappie. Great recipe. Thanks Natasha.
Sounds amazing, Gretchen! Thank you for sharing that with us.
Made these in Hawaii with fresh mahi-mahi and pacific cod. They were both delicious!
Sounds amazing! So glad you loved them.
NATASHA…………LOVE YOUR RECIPE FOR THESE FISH TACO….S….WILL MAKE THEM TONIGHT
JEANNIE
Thank you so much for sharing that with me, Jeannie! I hope you love them!
I made the fish toppings and sauce from this recipe for fish sticks tacos. It was delicious. My husband poured extra sauce on his tacos.
So glad it was enjoyed! Thank you for sharing. 🙂
Hi Natasha-
Can you air fry the fish in this recipe?
Thank you!
Hi Corie! Yes, I’m sure you could but I haven’t tested that method to give instructions. Please let us know if you experiment.
My absolute favorite mango fish taco recipe!! No other recipe compares to this one. Fish always comes out delicious, and the sauce is unreal!
I’m so glad you love the recipe! Thanks for sharing.
DH, found this recipe for tomorrows Cinco de Mayo. you mention loving your “favorite mango fish taco recipe” but i don’t see mango in this recipe. did you just add it to the “toppings”? thank you.
Had a pound of shrimp in the fridge that needed to be used, and found this recipe this morning. My husband and i absolutely loved this recipe! Easy to cook and shop for and also economical! Will be trying other recipes soon. This is like a gourmet meal that we would have been happy to pay a lot for at a good restaurant!
I’m so happy you enjoyed that. Thank you for sharing that with us, Polly!
We tried this recipe tonight using Sole.
It was AMAZING!!
This is our new go-to for quick & easy dinner nights.
Thanks for sharing!
Hi Lorie! I’m so glad to hear that. You’re very welcome.
These fish tacos were so delicious! I used scrod and shrimp and it was very tasty!
Thanks for another great recipe!
Hi Terry! Thank you for sharing. Glad you loved it.
I love the combination of flavors and the way the ingredients are put together. The instructions seem very clear and easy to follow, so I’m exited to give it a try soon. Thank you for sharing this recipe, I can’t wait to taste it!
I hope you love the recipe!
This was ABSOLUTELY AMAZING!!! Thank you for sharing this dish.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lenora!
I used flounder instead of tilapia. I also fried the fish instead of baking it. But the rest remained the same, and it was great!
That’s great, Darrell! Thank you for sharing.
This hits all the marks – delicious, easy, fast but mostly delicious!! Your technique for the tilapia (or any white fish) is perfect and tasty. I am so grateful to add this to my rotation. Thank you!!
Hi Mar! That’s wonderful to hear. I’m so glad you loved the recipe.
My boyfriend and I have made these several times! Perfect recipe for a quick, light and refreshing meal! The fish comes out perfectly every time. We usually make a pico de Gallo to go along with it – so yummy!
Hi Rory! I’m so glad you enjoy the recipe. Thanks so much for sharing.
Absolutely delicious. My family loved these. Perfect balance of flavors in every bite. Love the recipes on your site Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer!
Yummy fish tacos!! Another recipe winner from Natasha’s Kitchen. I made one slight change to the taco sauce by adding Chipotle sauce (approx. 1/4 cup) instead of Sriracha. My grandson rated the meal in the top 20 ever.
Wow! That’s awesome. I’m so glad it was a hit! Thank you for sharing. 🙂
This recipe was soo delicious! I halved all ingredients and was perfect for half the fish quantity. The sauce was amazing! Best fish taco sauce ever. The next time I plan to try to add the sauce to the shredded cabbage and make it like a slaw topping and use pico de gallo instead of cutting up the onion ,tomato, and cilantro. Already sent a few people the link to this recipe.
Hi Jill! That’s great. Thank you for trying my recipe and for forwarding it on. So glad you enjoyed it.
My husband and I just finished gobbling these up for dinner. I followed your recipe exactly and everything came out perfect and delicious! Thank you and Slavik for sharing such great recipes with us!
Hi Janina! I’m glad you loved the recipe. Thank you for sharing. 🙂
Where do you get tilapia. I heard it’s the worse fish to use. I heard it’s farmed or raised in China What other wild caught fish can you use. I only eat wild caught. I
Hi Victoria! You can check with your local stores to see where they source their Tilapia from. Sometimes it’s listed on the package and they also provide details of how it’s raised.
I love your recipe. Victoria correctly states Tilapia is a “dirty fish” and should be avoided. However, there are a ton of other great white fish choices
Costco has frozen wild caught Mahi Mahi that works great for fish tacos. Everyone in our family loves it. No “fishy” taste like some other white fish. Every Friday night is fish taco night at our house!
Thank you for sharing, Dani! 🙂
Improvise. Use whatever fish you want, no need to ask her. Other people commented they used shrimp, scrod or other.
Love your recipes but just recently had a health scare and need to change my diet to Low Fat….would love to see some Low fat recipes
Thanks for the suggestion, Diane. Wishing you good health! I have some diet or healthy recipes here that you can check out.
The tacos were awesome.. the entire family really liked them; even my little one who really doesn’t like seafood yet.
Super easy recipe and somewhat inexpensive.
Putting this as a regular in my menu rotation.
Great to hear that you all love this!
Every Natasha’s Kitchen recipe I try becomes a new favorite! Seriously, your stuff is SO good and SO easy to make. I love fish tacos any day, anytime and these are fantastic! I would be curious if you have suggestions for more of a coleslaw topping vs raw veggies. I’ve had it both ways and both are great. Anyway, I’m a huge fan and your recipes are my new “go-tos”.
Hi Max! I’m so glad you love my recipes. The fish and shrimp taco’s are one of my favorites. My thought would be to mix the cabbage with the sauce to create your own slaw but I do have a coleslaw recipe that you could get some ideas from, it’s my creamy coconut coleslaw HERE.= I hope that helps.
This has become my go-to meal for dinner parties. So easy and delicious!
THat’s so great, Ana! This is a very popular recipe and I’m so glad you loved it too!
These tacos were wonderful! Will make them again for sure. Thanks for the delicious recipe!
You’re very welcome, Christina! We love these too!
We loved these. It was a good blend of flavors, quick to fix, and a good alternative to simply baked tilapia. We will have these again…soon. Thank you.
So glad you tried and loved the recipe. Thanks for sharing!
Absolutely delicious & so healthy, minus the mayo, I used light sour cream.
Thank you for your good comments and feedback!
If my fish is still frozen do I just add like 10 minutes more of cooking time?
Hi Nicole, I usually use fresh fish so I can’t really advise of the exact time or you might want to thaw it first to be sure.
Very pleased with the outcome. I will definitely make again as they were a big hit. I will however just make only half of the sauce. We all used it but there was a lot let over.
Hi Charlene! I’m so glad you enjoyed the recipe. Thank you for the feedback!
I’m looking to cook this recipe this week! But I’m wondering what the cook time/recommendation would be to make the fish fried/breaded instead? I want to keep the same ingredients if possible but can add a couple to make it work of course.
Hi Marilyn! I don’t have a recipe for that but you may enjoy my fried shrimp taco’s HERE.
How many tacos are in one serving? I see that is says 172 calories but it doesn’t say for how much.
The the top of the recipe card, you’ll see the number of servings the recipe makes is 24 tacos. The nutrition facts are per one taco.
Delicious! As a former San Diegan, I’ve been seeking a recipe to remind me of beachside fish tacos. These fit the bill! Even my 6yo loved them, and I didn’t think she cared much for white fish. So good we’re having them again tonight!
Alterations: We are dairy-free so we skipped the Cotija cheese and subbed Tofutti Sour Cream with a dash of Trader Joe’s Chino Lime seasoning to brighten the sauce.
Hi Jen! That’s wonderful. I’m so glad you enjoyed this recipe. Thank you for sharing your experience with the recipe
Hi natasha!
I really love ur cooking so much.
The foods tht make feel delicious every day send me more ur cooking recipes.
We’re glad you’re enjoying the recipes!
Hi natasha!
I really love the way u cook and all of ur recipes look very delicious 😋 send me more recipes of ur cooking
Had some leftover mahi mahi and used this recipe as a guide. Didn’t have any cheese, and didn’t cut an onion. Also, pan fried the fish as small cubes. Despite these deviations from the recipe it turned out very good. The seasoning was great on the fish, the sauce was very flavorful and accented, as opposed to covered, the flavor of the fish. Toppings paired well too. Can’t wait to try this recipe on salmon.
Hi JK! I’m glad you still enjoyed the recipe. Thanks so much for sharing. Let us know how it turns our with salmon. 🙂
Can you use other fish besides talapia? We’re not big talapia fans…
Another white fish would work! I have even tried this with Crappie fish fillets and it was great. Common ones are halibut, Mahi Mahi, snapper, cod, bass, and cat fish.
Hands down this is the best of the best fish taco recipe I have ever found. I don’t like cumin myself but wanted to include it to be true to the recipe. Oh my goodness..what have I been missing? And the lime crema..to die for! Thank you,
You’re welcome, Bob! I’m so glad you love the recipe. We love these tacos too! 🙂
10th 11th? Time I have made this. Truly just double the amazing sauce! You can dip shrimp into it or even pretzels.
Hi Lisa! I’m so glad you love this recipe. Thank you for sharing.
Is the tilapia chopped into pieces? If so, before or after cooking. How cut? into strips? chunks?
Hi Amy! No, it is not. I provided the step-by-step instructions with the images above in the blog notes so you can see my process.
I’ll make these for my Christmas meal! Do you have any ideas for sides?
Hi Belinda! Rice, beans, pico de gallo, chili… they’re all great choices! 🙂
Merry Christmas!
Tx for the sauce recipe We like it hot, so we tripled the Sriracha and I never seem to have cilantro on hand (I love it, but my family doesn’t 😞 ) so I added about 1/8 top ground coriander seed. Gave it a bit more depth.
Great idea, Jen! I’m so glad it all worked out! Thank you or your great review!
Making this tonight. Does the sauce store, well, for several days? Can the fish be prepped several hours, before, and refrigerated?
Hi Carol! This sauce keeps well covered in the refrigerator for a few days. It can be used on almost anything! We enjoy it best fresh, but that may work for the fish! I would recommend finding a way to reheat it without overcooking it. Perhaps the oven or a skillet.
Loved it!!
I added fresh garlic to the sauce cause I love tons of garlic and a few other spices to the fish but loved how it’s put together and the cabbage idea. It was perfect (coming from a person who’s not fond of fish 🐠!!!!)
I’m so happy you loved it, Isabelle! That’s so great!
I must be in the minority. I made these as instructed and I thought they were very bland and nothing special. The sauce tasted like nothing and was too thick to drizzle. All I could taste was red onions. A huge waste of my time and ingredients. Sorry!
I absolutely love this recipe, especially the taco sauce! I did not have sriracha sauce so I substituted Matouk’s Jamaican hot sauce. I also did not have lime so I used lemon juice. Instead of spreading the sauce on top of the toppings I spread it all over the warm tortilla then added everything else on top of the slaw. That way I got a taste of the sauce with every bite. It was the best taco I ever had. Thank you Natasha for sharing your delicious recipe! 🥰
You’re welcome! So glad you loved it!
Everything I have made from your recipes have turned out AMAZING! I know when I make something new from your recipe collection, it’s going to be a 5 star. Just made these tacos tonight, and they were a perfect balance of flavor, delicious. Thank you!
Thank you! I’m so glad you loved them, Christa! These are one of our favorites.
We just had a fish taco bar for a Taco Tuesday. I added some store bought mango pico del gallo and guacamole to to the toppings you suggested. This is an easy and economical spread to put together. This is a winner!
I’m so glad this was a hit, Audrey!
I made these tacos tonight for dinner. They were soooooo good. Will definitely be making them again 🙂
That’s great, Shandra! Thank you for the review.
WOW… I never leave reviews for anything but I was so empressed by this recipe that I couldn’t wait to write a review. Absolutely hands down the BEST FISH TACOS I’VE EVER HAD even from a restaurant!!!!!
If you want to empress someone with your cooking, this is the a winner every time. I’ve even made these for people that hated fish tacos but after trying one of these the were hooked. The sauce is what really makes these Tacos amazing.
That’s just awesome! Thank you for sharing your wonderful review, Christy! It sounds like you have a new favorite!
This recipe is amazing. The only thing I changed was the fish. We had some fresh caught walleye, so I used that. It was perfect for these tacos. They were better than any fish tacos I’ve had at restaurants. Perfect combination of flavors!
Thank you so much for sharing that with me, Karen! I’m so glad you enjoyed it!
this recipe ROCKS! I have followed it several times with different varieties of fish. all is great!
Thank you for the feedback, Johnny! I’m glad that you loved this recipe. It’s one of our favorites.
I’m not a tilapia fan. Do you think it would be just as good with cod?
Hi Beth, I bet that could work. If you experiment, let me know how you liked the recipe.
We have a dairy allergy in the family. So I omitted the sour cream and cotija. The sauce was still amazing.
So glad to hear that, Vann! 🙂
Best fish tacos I ever made and tasted! It was fast and easy to finish this recipe.
That’s wonderful, Edgar! Thank you for the review. We love this recipe as well so I’m glad you loved it. 🙂
Great recipe! Have made this twice now. Literally perfect recipe. Would be delicious with hard taco shells too I bet, (but I used soft both times.) Thx!
I haven’t tried that, but I bet it would be delicious! This recipe is always so good for good reason!
Just made this tonight. I fried the fish, left out sriracha and red onion and it came out Great! My whole family 9yr, 14, 16 and dad / myself all loved it, so delicious. Thank you Natasha!
You’re so welcome, Cynthia. Happy to know that you and your family enjoyed this recipe!
Excellent recipe. Replace the sriracha by sambal oelek. Everyone love it!
Thanks for the review and suggestion, Annie!
Great recipe! My 12 year old daughter and my husband loved these! Thank you,
That’s just awesome! Thank you for sharing your wonderful review, Laura!
I’m a damn good cook thanks to you. I’ve tried lots of other on-line recipes and often they’re not so good or just copies from one another. I have learned your recipes are the best and I always use and seek yours first. Thanks a million
You’re so nice! Thank you, Dave!
These are amazing!!! I made them last night and my husband and I loved them. I am forwarding the recipe to my daughter…sooo good
So glad to hear that, Suzanne! Thank you for sharing.
My go-to recipe for fish tacos. So simple and delicious! I’ve made this recipe so many times. Thanks Natasha!
You’re welcome! That’s great and I hope you’ll love all the other recipes that you will try.
Nice and easy – Lots of delicious flavor – I only added a squeeze of lemon otherwise perfect as is! Nice one!
I’m so glad you enjoyed it, Marie!
These sound amazing. Would it be possible to cut the recipe down to serve two people?
How would I do that?
Hi Anne, while at the recipe card, you can click “Servings” and adjust it so the ingredients will be adjusted as well.
This is such DAMN GOOD recipe for fish tacos. My tilapia came out tender and flavorful. I literally told my husband earlier that these were the best I’ve ever made (as I munched on the day old leftovers that were still amazing). The recipe for the crema was heavenly as well. You’ve got a new follower!!
Hi Christine! Thanks so much! I’m so happy you enjoyed this recipe. 🙂