Let’s TACO-bout this amazing fish taco recipe! Well, that’s absolutely my favorite pun to say to my family and friends whenever we get a chance to enjoy these wonderful bites together.
What is the best fish to make fish tacos with?
Fish tacos taste best when they’re made with lean and flaky white fish fillets, because they are milder and more delicate in flavor than any other fish in the market. Popular choices are halibut, tilapia, cod, mahi mahi, and catfish.
I consider halibut an ideal candidate for fish tacos because of its snow-white color, firm flaky meat and fine texture, but it’s too costly to appear in my tacos regularly. For that reason, I go for cod almost all the time. This is because it’s way more affordable, tastes similar and holds its shape and texture pretty well once fried.
What toppings do you put on fish tacos?
When it comes to customizable foods, I truly believe tacos earn the top spot. Starting with the tortilla as the base, you can layer on an impressive variety of proteins, veggies, and cheese to make your own mouth-watering tacos.
We already have fish as the protein ingredient. I want to add some fresh and crunchy texture to each bite, so I chose purple cabbage. The cabbage also adds a vibrant color that always catches the children’s eyes and actually make them want to eat vegetables.
Another reason that fish tacos are a staple at any of our weekend dinners or parties is the addition of avocado and tomatoes. They’re fresh, they’re healthy, and they lend wonderful flavors that burst over your tongue in a delightful symphony.
What sauce do you put on fish tacos?
We have firm and flaky white fish, warm and soft tortillas, all with colorful and crispy toppings, but fish tacos would never reach perfection without a killer sauce. Seriously, this sauce is all kinds of incredible. It’s hot, garlicky, creamy and will bring out the flavor in fish without overwhelming it.
To make the sauce, simply whisk together ½ cup of sour cream and ⅓ cup of mayonnaise in a small bowl. Add the juice of one medium-size lime, one teaspoon of garlic powder, and one teaspoon of Sriracha hot sauce. Mix until combined, drizzle over the dish, and that’s the finishing touch for perfect fish tacos.
Well, now that every main ingredient is explained, I truly want some fish tacos to devour right now! You know what they say: Once you go taco, you never go back-o!
Fish Tacos Recipe
- 12 corn tortillas
- 1 ½ lb flaky white fish fillet (tilapia, cod, halibut, mahi mahi, etc)
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
Fish Tacos Toppings:
- ½ small purple cabbage shredded
- 2 medium avocado diced
- 2 roma tomatoes diced
- ½ red onion diced
- ½ bunch Cilantro roughly chopped
- 1 ½ cup Cotija cheese grated
- lime wedges for serving
Fish Tacos Sauce:
- ½ cup sour cream
- ⅓ cup mayonnaise
- Juice of one medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha hot sauce or to taste
- In a small bowl, combine cayenne pepper, cumin, salt and black pepper and rub on both sides of fish fillets, coating generously.
- Place the fillets on a large baking sheet lined with parchment paper and lightly drizzle with olive oil. Then spread butter on them.
- Bake at 375 degrees F for 20-25 minutes. To obtain a golden brown color on the sides, broil for 3-5 minutes at the end.
- In a medium bowl, mix all the fish tacos sauce ingredients together with a spoon until well blend.
- Before serving the tacos, toast corn tortillas on a hot griddle or large dry skillet on both sides, about 1-2 minutes each.
- To assemble tacos, break fish into large chunks and spoon them onto tortillas, followed by the taco’s toppings. Serve with the sauce and lime wedges to squeeze over tacos.