Description
These are our family’s favorite fish tacos. Tilapia is coated with a flavorful blackened seasoning and baked in the oven until flaky and tender. These fish tacos are topped with a fresh and vibrant mango salsa, crisp and crunchy shredded cabbage, and drizzled with a bright and tangy spicy-lime crema sauce.
Ingredients
Units
Scale
Fish taco sauce:
- 1/2 cup sour cream (I use full-fat sour cream)
- 1/2 teaspoon fresh lime zest
- 1/2 tablespoon fresh lime juice, or to taste
- 1 small garlic clove, finely minced or pressed
- 2 teaspoons Sriracha sauce, or to taste
- A pinch of fine sea salt
Mango Salsa:
- 1 1/2 cups finely diced ripe mango (about 2 medium red mangoes)
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup packed cilantro, finely chopped
- 1 small jalapeño pepper, seeded and finely diced (optional)
- Juice of 1 small lime
- 1/4 teaspoon fine sea salt
For the tacos:
- 4 tilapia fillets (thawed overnight if using frozen)
- 2 teaspoons chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 12 small corn or flour tortillas
- 3 cups finely shredded red or green cabbage (or bagged coleslaw mix)
Instructions
- In a medium bowl, combine the ingredients for the mango salsa (diced mango, red bell pepper, red onion, cilantro, jalapeño pepper, fresh lime juice, and fine sea salt). Gently stir to combine and set aside.
- Line a large baking sheet with parchment paper and lightly spray with cooking oil. In a small bowl, combine the chili powder, paprika, garlic powder, cumin powder, oregano, salt, cayenne pepper (if using), and freshly ground black pepper.
- Sprinkle the seasoning mix evenly over both sides of the tilapia. You may need to use your finger to gently rub the seasoning to make sure the fish is evenly coated.
- Place the fish on the lined baking sheet and drizzle the fish with the olive oil. Bake at 400°F for 10 to 15 minutes, or until the internal temperature reaches 145°F at the thickest part of the tilapia. Transfer the fish to a serving dish and use a fork to roughly flake it into smaller pieces.
- While the fish is cooking, add all the ingredients for the fish taco sauce in a medium bowl (sour cream, fresh lime zest, lime juice, garlic, Sriracha sauce, and a pinch of fine sea salt). Whisk to combine and set aside.
- To serve the tacos, warm the tortillas in a hot, dry skillet or cast-iron comal over medium-high heat for 15 to 30 seconds per side until slightly browned. If you have a gas stove, I like to use heat-resistant tongs to place the tortilla directly over a low flame.
- To assemble the tacos, add a piece of fish to a warmed tortilla, then add the cabbage, a drizzle of the fish sauce over the cabbage, then top with the mango salsa. Serve with fresh lime wedges for squeezing over the top of each taco if desired.
Notes
- Make-ahead instructions: You can make the mango salsa, shredded cabbage, fish sauce, and seasoning for the fish up to 1 day in advance. Keep the mango salsa, cabbage, and fish sauce stored in seperate airtight containers in the fridge. The seasoning can be stored in an airtight container on the kitchen counter. Sprinkle the fish with the seasoning right before baking and warm the tortillas right before serving.
- Can you use the air fryer for this recipe? Yes. You can cook the fish in the air fryer. Preheat your air fryer to 400°F. Bake the fish for 8 to 12 minutes, carefully flipping halfway through, until the internal temperature reaches 145°F.
- Sriracha is a popular Asian hot sauce that’s made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It has a hot, tangy, and sweet flavor. You can find it in the Asian food section at the grocery store. You can substitute the Sriracha sauce with your favorite hot sauce or leave it out if you’re sensitive to spice.
- Nutritional information is a rough estimate based on 3 tacos. This recipe is enough to serve 4 people.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 435
- Sugar: 13.3g
- Sodium: 905mg
- Fat: 12.9g
- Saturated Fat: 3.7g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8.3g
- Protein: 30.9g
- Cholesterol: 68mg