Tilapia Fish Tacos
Tilapia Fish Tacos are perfect for lunch or dinner! Easily on the table in under half an hour and filled with mouthwatering flavor. Our homemade Fish Taco Sauce drizzled over the top takes these tacos to the next level.
Tilapia Fish Tacos
Tilapia Fish Tacos are one of those meals that’s so versatile and easy to make, they’re practically a staple in the lunch/dinner rotation around here. Reminiscent of our time in South Florida, sometimes you just get a craving for those specific flavors!
These baked tilapia fish tacos hit the spot every time. Perfectly seasoned with rich flavors of cumin, smoked paprika, and a dash of chili powder, tilapia (or the white fish of your choice) is baked until juicy and tender, then shredded.
Fill a tortilla with the shredded fish and your favorite toppings, then drizzle with our spicy, creamy, fish sauce to create an unforgettable combination. Easy and quick to make, these tacos are just right for lunch or a light dinner!
Key Ingredients
For the Sauce:
- mayonnaise: This will be our creamy base.
- sour cream: This lends a tangy flavor to the sauce.
- Sriracha: Or a similar hot sauce, whatever you prefer or have on hand.
- onion powder: For flavor.
For the Fish:
- smoked paprika: The smoky flavor pairs perfectly with the fish.
- salt: Adjust to your taste.
- cumin: This adds a rich, earthy taste to the flavor profile.
- chili powder: Adjust depending on the level of spice you prefer.
- fresh or frozen white fish filets: You can use tilapia, cod, flounder, etc.
- olive oil: It’s best to use a light oil that won’t overwhelm the flavors of the dish.
How to Make Tilapia Fish Tacos
For the Sauce:
- In a small bowl, combine the mayonnaise, sour cream, sriracha, and onion powder. Mix thoroughly.
- Cover with a lid or plastic wrap. Store in the refrigerator while you prepare the fish.
For the Fish:
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or tin foil and set aside.
- In a small mixing bowl or ramekin, combine the smoked paprika, salt, cumin, and chili powder. Mix thoroughly and set aside.
- Pat the tilapia dry. Using a pastry brush, apply a thin layer of olive oil to both sides of the fish and sprinkle each side with the prepared seasoning blend. Once coated, transfer the fish filets to the baking sheet.
- Bake the filets for 8-10 minutes or until they begin to flake. The internal temperature should read 145 degrees when cooked through.
- Remove the baked tilapia from the oven and allow to rest before shredding.
Assembly:
- Use a skillet to heat your tortillas.
- Fill each taco with cabbage, onions, radish slices, cabbage slaw, or whatever toppings you prefer. Add the shredded tilapia and drizzle with the taco sauce. Enjoy!
Tips and Variations
- Our tilapia fish tacos are mildly spicy due to the chili powder. Any of the spices can be adjusted to taste.
- If you’d like a spicier taco sauce, swap it out with our Spicy Fish Taco Sauce.
- For a mayo based cabbage slaw, try our Fish Taco Slaw.
- Feel free to switch out your taco toppings. A splash of lime or pineapple salsa add interesting flavors.
Storage and Reheating
Storage: Any leftover sauce can be stored in an airtight container in the fridge for 3-5 days. As for the tacos, the fish can be stored for 3-4 days. We recommend storing the taco toppings individually to retain freshness.
Freezing: We don’t advise freezing this dish since the fish filets were previously frozen.
Reheating: Simply reheat in the microwave or in the oven until warmed through.
More Seafood To Sink Your Teeth Into:
Ingredients
For the Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Sriracha, or similar hot sauce
- 1 teaspoon onion powder
For the Fish
- 1 ½ teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 pound tilapia, fresh or frozen; thawed (cod, flounder, or other flaky white fish, etc.)
- 1 tablespoon olive oil
Instructions
For the Sauce:
- Combine the mayonnaise, sour cream, Sriracha, and onion powder.½ cup mayonnaise¼ cup sour cream1 teaspoon Sriracha1 teaspoon onion powder
- Cover, and place in the refrigerator for 10-15 minutes while the fish is prepared.
For the Fish:
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
- Combine the paprika, salt, cumin, and chili powder. Set aside.1 ½ teaspoon smoked paprika1 teaspoon salt½ teaspoon ground cumin¼ teaspoon chili powder
- Pat the fish dry with paper towels. Use a pastry brush to apply a thin layer of olive oil to both sides of the fish. Sprinkle both sides of the fish with the seasoning blend, and transfer the filets to the prepared baking sheet.1 pound tilapia1 tablespoon olive oil
- Bake for 8-10 minutes until the fish flakes easily or reaches 145°F on an instant read thermometer.
- Remove from the oven and allow the fish to rest. When ready to serve, shred the fish into small pieces.
Assembly:
- Heat 4 tortillas in a skillet until warm. Transfer to a platter or individual plates.
- Divide cabbage, onions, radish slices, cabbage slaw, etc., evenly over the tortillas. Add the shredded fish. Then drizzle with a tablespoon or two of taco sauce.
- Enjoy hot. See post for storage options.
Do you thaw the fish first?
Yes, it’s thawed.
Really good, so moist. Shells fell apart so I flash fried them.
Hi Sherry!
We’re glad you enjoyed the tacos and were able to save the shells. Have a wonderful week! 🙂