White Fish Tacos

5 from 3 votes

These ultra flavorful tacos are made with seasoned white fish, an incredible 2 ingredient sauce, and any toppings you'd like!

Prep Time22

Cook Time8

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: seafood taco, taco ideas

Servings: servings

Calories: 101kcal

In a small mixing bowl, add sour cream and taco sauce, then whisk well to combine. Cover and chill until you're ready to assemble and serve the tacos.

Combine cumin, chili powder, garlic powder, salt, and pepper until blended.
Pat the tilapia filets dry with paper towels, then squeeze the lime quarter wedge over the top of the fish. Season with seasoning blend, on both sides.

Heat a large skillet over MED HIGH heat. I like to use a nonstick skillet, or a cast iron pan that's well seasoned so food doesn't stick to it.
Once the skillet is hot, add the olive oil. Add tilapia in a single layer, leaving a little space in between each filet. Try to avoid overcrowding the skillet, or the fish may sort of steam, instead of getting golden and crispy on the edges.
Cook the tilapia for about 4 minutes on one side, then flip over and cook another 3-4 minutes on the other side. This time is approximate, as all stovetops and skillets heat differently, and your filets may be a different thickness than mine.
The fish is cooked when it's white and opaque, with golden brown color and slightly crispy edges. It should also flake easily when pierced with a fork.

Transfer cooked fish to a cutting board or bowl, and gently break apart the filets, into bite-sized pieces.
Assemble tacos per your tastes, using any of the above topping options (or your favorites), and drizzling with the taco crema.

I've estimated that this recipe would make about 8 tacos, with each taco using approximately 2 oz of tilapia. But as always, feel free to divide this recipe up into as many servings as you'd like.
If you're not a fan of tilapia, this recipe also works well with cod, halibut, haddock, snapper, or even catfish.