Ingredients
Scale
For the Fish Taco Sauce
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 teaspoon garlic powder
- 1 teaspoon Sriracha sauce (adjust to taste)
For the Fish
- 1 ½ pounds tilapia fillets, patted dry
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Tacos and Toppings
- 24 small white corn tortillas
- ½ small red (purple) cabbage, finely shredded
- 2 medium avocados, sliced
- ½ red onion, finely chopped
- ½ bunch fresh cilantro, stems removed
- 2 Roma tomatoes, diced (optional)
- 1 cup (about 4 oz) Cotija cheese, crumbled
- 1 lime, cut into 8 wedges for serving
Instructions
- Make the sauce first. In a small bowl, whisk together the sour cream, mayonnaise, fresh lime juice, garlic powder, and Sriracha until smooth. Taste and adjust the heat level if needed. Cover and refrigerate while you prep everything else, at least 10 minutes, so the flavors come together.
- Season the fish. Pat the tilapia fillets completely dry with paper towels, this is what helps you get a good sear. Mix together the salt, cumin, cayenne, and black pepper in a small bowl, then rub the spice blend evenly over both sides of each fillet.
- Heat the pan. Set a large skillet (cast iron works great here) over medium-high heat. Add the olive oil and let it heat until it just starts to shimmer, about 1 minute.
- Add the butter and cook the fish. Drop in the unsalted butter and let it melt into the oil. Lay the tilapia fillets in a single layer, don’t crowd the pan. Cook for 3 to 4 minutes on the first side without moving them, until you see the edges turn white and opaque.
- Flip and finish. Carefully flip each fillet and cook another 2 to 3 minutes, until the fish flakes easily with a fork. Remove from the heat and let rest for about 1 minute.
- Break up the fish. Use two forks to gently flake the tilapia into rough chunks. You want some bigger pieces for texture, not a mash.
- Warm the tortillas. Heat the corn tortillas directly over a gas flame for about 20 seconds per side for light charring, or wrap them in a damp paper towel and microwave in batches for 30 to 45 seconds until pliable.
- Assemble the tacos. Double up your tortillas (two per taco keeps them from tearing). Add a layer of shredded cabbage, then a few pieces of fish. Drizzle with the fish taco sauce, add avocado slices, red onion, cilantro, and tomato if using. Finish with a sprinkle of Cotija cheese and a squeeze of fresh lime.
Notes
- Tilapia is a thin fillet and overcooks fast. Pull it off the heat as soon as it flakes; it’ll keep cooking slightly from residual heat.
- The fish taco sauce can be made up to 3 days ahead and kept in an airtight jar in the fridge.
- For a lighter version, swap the mayo for plain Greek yogurt in the sauce.
- To scale this recipe up for a crowd, the seasoning and sauce scale easily. Plan on about 2 to 3 tacos per person.
- A cast iron or stainless steel skillet gives the best sear. Non-stick pans work but won’t build as much of a crust on the fish.
- Leftover fish keeps in the fridge for up to 2 days, stored separately from the toppings and tortillas. Reheat in a dry skillet over medium heat for about 1 minute per side.
- This recipe doesn’t freeze well once assembled, but the cooked fish alone can be frozen for up to one month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg