Description
Fresh and flavorful fish tacos featuring seasoned baked tilapia, crisp vegetables, creamy avocado, cotija cheese, and a zesty garlic lime crema. These tacos are light, satisfying, and perfect for weeknight dinners or casual gatherings.
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, shredded
2 medium avocados, sliced
2 roma tomatoes, diced
1/2 red onion, diced
1/2 bunch cilantro, stems removed
4 oz cotija cheese, grated
1 lime, cut into wedges
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice
1 tsp garlic powder
1 tsp sriracha sauce
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a small bowl, combine the cumin, cayenne pepper, salt, and black pepper.
- Season both sides of the tilapia evenly with the spice mixture.
- Place the fish on the prepared baking sheet, drizzle with olive oil, and dot with butter.
- Bake for 20 to 25 minutes until the fish is cooked through and flakes easily. Broil for 3 to 5 minutes if lightly browned edges are desired.
- While the fish cooks, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and sriracha sauce until smooth.
- Warm the corn tortillas in a dry skillet over medium-high heat until soft and pliable.
- Break the cooked fish into pieces.
- Assemble the tacos with fish, cabbage, avocado, tomatoes, red onion, cilantro, cotija cheese, and garlic lime crema.
- Serve immediately with lime wedges on the side.
Notes
Substitute tilapia with cod, mahi-mahi, halibut, or another mild white fish.
Add sliced jalapeños or extra sriracha for more heat.
Shredded carrots or radishes add extra crunch.
Greek yogurt can replace sour cream in the crema.
Store fish, toppings, and tortillas separately for up to 3 days in the refrigerator.
The crema can be made up to 1 day ahead and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 172 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 24 mg
