Fish Tacos

Decided to celebrate Cinco de Mayo with a new taco recipe … one that ended up being a keeper. The combination of flavors is perfect!


Fish Taco Ingredients:
6-8 small white corn tortillas
3/4 lb mahi-mahi or tilapia
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt 
1/4 tsp black pepper
1/2 Tbsp olive oil
1 Tbsp butter

Fish Taco Toppings:
Purple cabbage, shredded or chopped thin strips
Avocado, sliced
Roma tomatoes, diced
Red onion, diced
Cilantro, chopped
Cotija cheese, grated
Lime wedges, to serve

Fish Taco Sauce Ingredients:
3 Tbsp sour cream
2 Tbsp mayonnaise
1 Tbsp fresh lime juice
1/2 tsp garlic powder
1/2 tsp Sriracha sauce, or to taste


  1. Preheat oven to 375˚F.
  2. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: cumin, cayenne pepper, salt and black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
  3. Lightly drizzle fish with olive oil and dot each piece with butter. Bake for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
  4. Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
  5. To serve the tacos, quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
  6. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.


2-3 servings


Natasha’s Kitchen

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