Easy Baked Fish Tacos with Garlic-Lime Sauce
Bright, bold, restaurant-style baked fish tacos with crisp purple cabbage, creamy avocado, and a tangy garlic-lime sauce. Faster, cleaner, and delicious without the mess of a deep fryer.
Ingredients
For the Tacos
- 1 1/2 lb tilapia Fresh or thoroughly thawed
- 1/2 tsp ground cumin Adds a warm, earthy flavor
- 1/2 tsp cayenne pepper Adjust if you prefer less spice
- 1 tsp salt Kosher or sea salt works best
- 1/4 tsp black pepper Freshly ground is recommended
- 1 Tbsp olive oil For drizzling over the fish
- 1 Tbsp unsalted butter Adds richness during baking
- 24 small white corn tortillas Keep covered so they stay soft
For the Toppings
- 1/2 small purple cabbage Thinly sliced for maximum crunch
- 2 medium avocados Pitted and sliced neatly
- 2 Roma tomatoes (optional) Diced evenly
- 1/2 red onion Finely diced
- 1/2 bunch cilantro Stems removed, roughly chopped
- 4 oz Cotija cheese Freshly grated from the block (about 1 cup)
- 1 lime Cut into 8 wedges
For the Sauce
- 1/2 cup sour cream Full fat for best texture
- 1/3 cup mayonnaise Creates a rich, creamy base
- 2 Tbsp lime juice Freshly squeezed from 1 lime
- 1 tsp garlic powder Blends smoother than raw garlic
- 1 tsp Sriracha sauce Add more to taste
Instructions
- Make the Sauce: In a medium bowl, combine sour cream and mayonnaise. Whisk until smooth. Add lime juice, garlic powder, and Sriracha. Whisk again until fully blended. Taste and add more Sriracha if desired. Cover and refrigerate.
- Prep the Fish: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a small dish, mix cumin, cayenne pepper, salt, and black pepper.
- Bake the Fish: Pat tilapia fillets completely dry with a paper towel. Sprinkle the spice mix evenly over both sides. Place on the baking sheet, drizzle lightly with olive oil, and place a small dot of butter on each piece. Bake for 20 to 25 minutes until the fish flakes easily. (Optional: broil for the last 3-5 minutes for crispy edges).
- Prep Toppings: While the fish bakes, thinly slice the cabbage, dice the red onion and tomatoes, and roughly chop the cilantro. Wait to slice the avocado until right before serving.
- Heat the Tortillas: Heat a dry skillet over medium-high heat. Toast each tortilla for about 30 seconds per side until warm and pliable. Stack them inside a clean kitchen towel to keep warm.
- Assemble: Layer a warm tortilla with flaked tilapia, purple cabbage, avocado slices, diced tomatoes, red onion, cilantro, and Cotija cheese. Drizzle generously with the chilled garlic-lime sauce and serve with a fresh lime wedge.
Notes
Storage Tips: Store components separately to prevent sogginess. Cooked tilapia and cabbage/onion mix last up to 3 days in the fridge. The sauce lasts up to 4 days and tastes even better on day two! Gently reheat the fish in a skillet over low heat before assembling.