These Fish Tacos are so correct that you’ll likely even locate seafood haters loving them! You get deliciously seasoned, tender and flaky fish pieces layered over hearty corn tortillas along with the satisfactory tacos toppings, and it’s all completed with a rich and creamy fish tacos sauce. It’s this sort of flavorful recipe!
These are excellent easy to make and the end result is usually positive to impress.
- 2 Tbsp vegetable oil
- 1 1/2 Tbsp fresh lime juice
- 1 garlic clove, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/8 tsp cayenne pepper (optional, or more to taste)
- Salt and freshly ground black pepper
- 1 lb tilapia*, cod, or mahi-mahi
- 8 corn tortillas**, warmed
- 2 cups shredded purple cabbage
- 1 avocado, sliced
- 3 Tbsp chopped cilantro leaves
- 1/3 cup Cotija cheese (optional)
Fish Taco Sauce
- 1/4 cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp fresh lime juice
- 1/4 tsp garlic powder
- In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
- Place fish into a dish or gallon-size resealable bag and pour marinade over fish (if using a bag seal bag and gently move the bag around to evenly coat fish with marinade), allow marinating in mixture 20 minutes (and no longer than 30 minutes).
- Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on the grill.
- Grill until cooked through, about 3 minutes per side (cook time will vary based on the thickness of fish).
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Place fish on prepared baking sheet. Bake until cooked through, about 10 – 15 minutes (fish should flake easily with a fork).
- Heat a 12-inch non-stick skillet over medium-high heat, drizzle lightly with vegetable oil. Remove fish from marinade and cook in skillet about 3 – 4 minutes per side, until cooked through.
To Make the Sauce
- While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
To Assemble Tacos
- Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce.
- *If using frozen begin with 1 1/4 lbs then thaw fully. I recommend using tilapia that isn’t really thin, otherwise, it can fall apart on the grill and cooks too quickly. The thicker fillets work better here.
- **To cook tortillas I like to heat in just a little vegetable or olive oil in a skillet over medium-high heat until golden brown spots appear on each side, or carefully torch edges over a gas stove.