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    Meg’s Recipes

    Fish Tacos Recipe with Best Fish Taco Sauce!

    Any Fish
    Mexican
    ​

    24 servings

    servings

    30 minutes

    active time

    55 minutes

    total time
    Start Cooking

    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

    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 to serve

    1/2 cup sour cream

    1/3 cup Mayo

    2 Tbsp lime juice (from 1 medium lime)

    1 tsp garlic powder

    1 tsp Sriracha sauce (or to taste)

    Directions

    Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

    Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

    Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

    To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

    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.

    Nutrition

    Serving Size

    -

    Calories

    172 kcal

    Total Fat

    9 g

    Saturated Fat

    2 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    23 mg

    Sodium

    215 mg

    Total Carbohydrate

    15 g

    Dietary Fiber

    3 g

    Total Sugars

    1 g

    Protein

    8 g

    24 servings

    servings

    30 minutes

    active time

    55 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    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 to serve

    1/2 cup sour cream

    1/3 cup Mayo

    2 Tbsp lime juice (from 1 medium lime)

    1 tsp garlic powder

    1 tsp Sriracha sauce (or to taste)

    Directions

    1

    Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

    2

    Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.

    3

    Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

    4

    To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

    5

    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.