Fish Tacos

Light, fresh fish tacos are easy to make and irresistibly good! Street tacos are perfect to eat in a few bites.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings tacos (each fish fillet will make 2 tacos)

Calories 189kcal

Author Toni Dash

Ingredients

Fish Tacos

14 small flour or corn STREET TACO tortillas See notes on corn tortillas
1 pound Tilapia or any white fish
3-4 green onions sliced
1/4 cup (1/2 stick) Salted butter sliced
Salt and Pepper

Sauce

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon fresh or dried dill see notes on dried dill amounts
1 teaspoon garlic powder
1 teaspoon Sririacha sauce or to taste
2 tablespoons lime juice

Toppings

1 1/2 cup purple or green cabbage chopped
1 cup cilantro chopped
2 tomatoes diced
2 avocados diced
1 lime cut into 8 wedges

Instructions

Cooking the Fish

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil (dull side facing up) sprayed with non-stick spray.
Place fish fillets on the prepared baking sheet. Top each fish fillet with salt and pepper, green onion, and two slices of butter.
Cook in oven for 20-25 minutes or until fish is flaky. Set aside to cool while making the other parts of the recipe.

Making the Sauce

To make fish taco sauce, combine sour cream, mayonnaise, dill, garlic powder and hot sauce.
Stir in lime juice, taste for preference. Add more if desired. Set aside.

Assembling the Tacos

Once fish is cool enough to handle, add fillets to a medium mixing bowl. Using a fork break the fish into small pieces.
Add fish to the middle of a tortilla.
Sprinkle on desired toppings, spoon on sauce, and squeeze fresh lime juice on top. Enjoy!

Video

Notes

Serving Size: Street Tacos are smaller than regular tacos. Plan 2-3 tacos per person with other sides.

Tortillas:

Corn or flour 'street taco' tortillas may be used.
If using corn tortillas using two tortillas per taco will help the tortillas not break when being eaten.
Also if you prefer a larger taco, use regular size tortillas. This will reduce the number of tacos the recipe makes.

Sauce Notes:

If using dried dill, start with 1 1/2 teaspoons. Taste and if desired add more. Dried dill will be stronger in flavor than fresh dill.

Sauce Shortcut: If you are short on time, you can use tartar sauce with a dash of hot sauce instead of making the sauce, even though it is well worth your time to make the sauce!

Toppings

Because the tacos are small the toppings should be cut into smaller pieces too. Here are a few suggestions:

Use grape or cherry tomatoes and cut them into 4-6 pieces each.
Instead of using diced avocado use guacamole for the same flavors, perfect consistency for a street taco and easy preparation.

Nutrition