Description
These delicious fish tacos feature tender baked tilapia seasoned with cumin, cayenne, and spices, served on warm corn tortillas with a vibrant mix of cabbage, avocado, tomato, red onion, cilantro, and cotija cheese. A creamy, tangy taco sauce made with sour cream, mayonnaise, and Sriracha adds the perfect finishing touch. Easy to prepare and perfect for a flavorful weeknight meal or casual gathering.
Ingredients
Scale
Fish and Seasoning
- 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
Vegetables and Toppings
- 1/2 small purple cabbage
- 2 medium avocados, sliced
- 2 roma tomatoes, diced (optional)
- 1/2 cup diced red onion
- 1/2 bunch cilantro, stems removed
- 4 oz (about 1 cup) cotija cheese, grated
- 1 lime, cut into 8 wedges for serving
- 24 small white corn tortillas
Taco Sauce
- 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
- Prepare the fish seasoning: Line a large baking sheet with parchment paper or a silicone liner. In a small bowl, combine 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle the seasoning mixture over both sides of the tilapia fillets to coat thoroughly.
- Bake the fish: Lightly drizzle the seasoned fish with 1 tablespoon of olive oil and dot with 1 tablespoon of unsalted butter on top. Place the baking sheet in a preheated oven at 375°F (190°C) and bake the fish for 20 to 25 minutes until cooked through and flaky. For a golden brown finish, you can broil the fish for an additional 3 to 5 minutes at the end if desired.
- Make the taco sauce: In a medium-sized bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon Sriracha sauce until smooth and well blended. Adjust the spiciness to taste.
- Toast the tortillas: Heat a large dry skillet or griddle over medium-high heat. Quickly toast each of the 24 small corn tortillas, flipping once until warm and slightly charred or pliable, about 20-30 seconds per side.
- Assemble the tacos: Place pieces of baked tilapia on each warmed tortilla. Top with shredded purple cabbage, sliced avocado, diced tomatoes (if using), diced red onions, and cilantro leaves. Sprinkle generously with grated cotija cheese and drizzle the prepared taco sauce over each. Serve immediately with lime wedges for squeezing on top.
Notes
- You can substitute tilapia with other white fish like cod or halibut.
- To speed up prep, use pre-shredded cabbage or coleslaw mix.
- If you prefer a spicier sauce, add more Sriracha or some chopped jalapeños.
- For a gluten-free meal, ensure corn tortillas are labeled gluten-free.
- Broiling is optional but adds nice color and texture to the fish edges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Fish Tacos, Tilapia Tacos, Mexican Fish Tacos, Baked Fish Tacos, Taco Sauce, Easy Fish Recipe
