Dinner

Fish Tacos with Homemade Taco Sauce Recipe

ByCharlotte Montgomery January 5, 2026January 5, 2026

Introduction

These fish tacos bring a perfect balance of flaky tilapia, crisp cabbage, and a creamy, zesty sauce that elevates every bite. Quick to prepare and full of vibrant flavors, they make an ideal meal for any day of the week.

Three soft corn tacos are filled with a base of light golden grilled fish pieces. On top of the fish, there is a mix of bright purple cabbage and small red tomato chunks. The tacos are drizzled with a smooth white sauce and sprinkled with white crumbly cheese. Fresh green cilantro leaves and slices of green avocado are placed on and around the tacos. The tacos sit on a surface with a white marbled texture, and lime wedges with bright green rind are visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

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 unsalted butter
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)
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice (from 1 medium lime)
1 tsp garlic powder
1 tsp Sriracha sauce (or to taste)

Instructions

Step 1: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix the ground cumin, cayenne pepper, salt, and black pepper. Sprinkle this seasoning evenly over both sides of the tilapia fillets.
Step 2: Lightly drizzle the fish with olive oil and dot with unsalted butter. Bake at 375°F (190°C) for 20-25 minutes. For nicely browned edges, broil the fish for 3-5 minutes at the end if desired.
Step 3: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined to create the fish taco sauce.
Step 4: Quickly toast the corn tortillas on a dry skillet or griddle over medium-high heat until warm and slightly crispy.
Step 5: To assemble the tacos, layer pieces of baked tilapia on each tortilla. Top with sliced avocado, diced tomatoes, red onion, shredded cabbage, and chopped cilantro. Finish with a generous sprinkle of grated Cotija cheese and drizzle with the prepared taco sauce. Serve with lime wedges for squeezing over the tacos.

Tips & Variations

For a milder flavor, reduce or omit the cayenne pepper.
Swap tilapia with cod or mahi-mahi for different fish options.
Add pickled jalapeños or a fresh salsa for an extra kick.
Use flour tortillas if you prefer a softer wrap.
Grate some fresh lime zest into the taco sauce for added brightness.

Storage

Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Keep the tortillas and sauce separate to prevent sogginess. Reheat the fish gently in the oven or microwave, and warm tortillas on a skillet before assembling again.