Description
Plump, seasoned tilapia tucked in warm corn tortillas and topped with crunchy cabbage, creamy avocado, and the best garlic lime crema. These tacos are always a hit — fresh, flavorful, and easy to make!
Ingredients
- For the Fish:
- 1½ lbs tilapia fillets
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- For the Tacos:
- 24 small white corn tortillas
- ½ small purple cabbage, shredded
- 2 medium avocados, sliced
- 2 Roma tomatoes, diced (optional)
- ½ red onion, diced
- ½ bunch fresh cilantro, leaves only
- 4 oz (1 cup) Cotija cheese, grated
- 1 lime, cut into 8 wedges
- For the Garlic Lime Crema:
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 Tbsp fresh lime juice (about 1 medium lime)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (adjust to taste)
Instructions
- Prepare the Fish: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner. Mix cumin, cayenne, salt, and black pepper in a small bowl. Season both sides of tilapia fillets with the spice blend. Drizzle with olive oil and dot with small pieces of butter. Bake for 20–25 minutes, or until the fish flakes easily. For crispy edges, broil for 3–5 minutes at the end (optional).
- Make the Sauce: In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth. Set aside.
- Warm the Tortillas: Quickly toast tortillas in a dry skillet or griddle over medium-high heat until pliable and lightly charred.
- Assemble the Tacos: Flake the cooked tilapia and place onto each tortilla. Top with cabbage, avocado, tomatoes (if using), red onion, and cilantro. Sprinkle with Cotija cheese and drizzle generously with the garlic lime crema. Serve with a lime wedge on the side.
Notes
- Swap tilapia with cod, halibut, or shrimp for variation.
- Crema can be made ahead and refrigerated for up to 3 days.
- For extra crunch, add pickled jalapeños or radishes.
- Best served fresh — tortillas may become soggy if assembled in advance.
Nutrition
- Serving Size: 1 taco
- Calories: 172
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
