Description
These delicious Fish Tacos feature flaky baked tilapia seasoned with a blend of cumin, cayenne, and black pepper, topped with fresh cabbage, avocado, tomatoes, onion, cilantro, and Cotija cheese. The tacos are elevated with a creamy, tangy homemade taco sauce made from sour cream, mayonnaise, lime juice, garlic powder, and Sriracha. Perfectly toasted corn tortillas complete this vibrant and satisfying meal.
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
- 24 small white corn tortillas
- 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 for serving
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
- Season the fish: Line a large baking sheet with parchment paper or a silicone liner. In a small dish, mix together 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Evenly sprinkle this seasoning blend over both sides of the tilapia fillets.
- Bake the fish: Lightly drizzle the seasoned fish with 1 tablespoon olive oil and dot the pieces with 1 tablespoon unsalted butter. Bake the fish in a preheated oven at 375°F (190°C) for 20-25 minutes until cooked through and flaky. For browned edges, broil the fish for an additional 3-5 minutes if desired.
- Make the taco sauce: In a medium 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 well blended. Adjust Sriracha to taste for desired spice level.
- Toast the tortillas: Over medium-high heat, quickly toast the 24 small white corn tortillas on a large dry skillet or griddle until warm and slightly charred.
- Assemble the tacos: Lay pieces of the baked tilapia on each toasted tortilla. Top with shredded purple cabbage, sliced avocado, diced tomatoes (if using), diced red onion, and chopped cilantro. Sprinkle generously with grated Cotija cheese. Finish by drizzling the prepared taco sauce over each taco. Serve immediately with lime wedges for extra zest.
Notes
- Broiling the fish after baking adds a lovely browned texture but is optional.
- To keep the tortillas warm, wrap them in a clean kitchen towel after toasting.
- Use fresh lime juice for the best flavor in the taco sauce.
- Customize the spice level by adjusting the amount of cayenne pepper and Sriracha sauce.
- For a dairy-free option, substitute the sour cream and Cotija cheese with vegan alternatives.
