Fish Tacos with Creamy Cilantro Lime Sauce

Ingredients

• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)Mexican crema (or sour cream or Greek yoghurt)
• 15 g (1 cup)coriander leaves
• 6spring onions, green parts only, roughly chopped
• 1jalapeño, deseeded
• 1 clovegarlic
• 45 ml (3 tbsp)lime juice
• ½ tspkosher salt
• 15–30 ml (1–2 tbsp), if neededwater
• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)Mexican crema (or sour cream or Greek yoghurt)
• 15–30 ml (1–2 tbsp), to tastesriracha
• 1 clovegarlic
• 15–30 ml (1–2 tbsp)lime juice
• ½ tspchilli powder
• ¼ tspkosher salt
• 1 tspkosher salt
• 1 tspchilli powder
• 1 tspsmoked paprika
• ½ tspgarlic powder
• ½ tspground black pepper
• ½ tspground cumin
• 30 ml (2 tbsp)neutral oil
• 680 g (1½ lb)tilapia fillets, patted dry
• 240 ml (1 cup)pineapple mango salsa
• 1 cupshredded red cabbage
• 1jalapeño, sliced
• 1avocado, diced
• 57 g (2 oz)cotija cheese, crumbled
• ½ bunchfresh coriander
• 6corn tortillas (use extra if you like to double-wrap each taco)
• To servelime wedges

Instructions

1. 1

   Choose the salsa

   The recipe uses pineapple mango salsa. Pico de gallo, peach salsa or mango salsa can be used instead.

2. 2

   Blend green sauce

   Put the mayonnaise, Mexican crema, coriander leaves, spring onions, jalapeño, garlic, lime juice and salt in a blender. Blend until completely smooth, adding a splash of water if needed to make it pourable. Transfer to a squeeze bottle if desired and refrigerate until ready to use.

3. 3

   Blend spicy crema

   Rinse the blender, then add the mayonnaise, Mexican crema, sriracha, garlic, lime juice, chilli powder and salt. Blend until smooth, adding a splash of water if needed. Transfer to a squeeze bottle if desired and refrigerate until ready to use.

4. 4

   Season the fish

   Mix the salt, chilli powder, smoked paprika, garlic powder, black pepper and cumin in a small bowl. Coat both sides of the tilapia fillets with the spice mixture.

5. 5

   Cook the tilapia

   Heat the oil in a skillet over medium-high heat. Cook the fillets for 3–4 minutes per side, until golden and flaky. Move them to a plate and gently break them into large pieces.

6. 6

   Warm the tortillas

   Char 8–12 corn tortillas over an open flame, turning them often with tongs, until soft with light char marks; alternatively, warm them in a dry skillet. Keep them warm and soft in a tortilla warmer or wrapped in a clean towel.

7. 7

   Fill and serve

   Fill the warm tortillas with fish and add the toppings as desired. Finish with both sauces and serve with lime wedges.

What are fish tacos?

Fish tacos are a Mexican-style preparation of fish served in tortillas with toppings and sauces. This version uses mild tilapia, two creamy sauces and a mix of crisp, fresh and fruity garnishes.

The seasoned fish brings savoury warmth, while lime, salsa and cabbage add brightness and contrast. Having both a herby sauce and a spicy crema lets everyone adjust the flavour in each taco.

Nutrition and macros by portion

The nutrition label shows one serving as written: 606 calories, 29g protein, 24g carbs, 46g fat.

Tilapia supplies most of the protein, while the tortillas and salsa contribute carbohydrates. The mayonnaise, crema, oil, avocado and cotija account for much of the fat. For a more balanced plate, serve the tacos with extra cabbage or another vegetable alongside.

The two sauces

Cilantro lime sauce: Blend the first group of sauce ingredients until completely smooth. Add water a little at a time only if you need a looser, pourable consistency.

Sriracha crema: This second sauce uses the same creamy base with garlic, lime and chilli heat. Taste the sriracha as you add it, since the recipe gives a range.

Seasoning and cooking the fish

Dry fillets: Patting the tilapia dry helps the spice mix cling and gives the fish a better chance of browning in the skillet.

Hot pan: Cook over medium-high heat for 3–4 minutes per side, as directed. The fish is ready when it is golden and flakes easily; handle it gently when breaking it into pieces.

Keeping tortillas soft

Light char: Turn the tortillas frequently over an open flame so they warm through and pick up light char marks without becoming brittle. A dry skillet is the alternative given in the method.

Hold warm: Place warmed tortillas in a tortilla warmer or wrap them in a clean towel. Keeping them covered makes them easier to fold around the filling.

Toppings and texture

Fresh contrast: Red cabbage adds crunch, while avocado gives the filling a soft, creamy element. Pineapple mango salsa contributes sweet fruitiness alongside the lime and seasoned fish.

Finish: Add cotija and fresh coriander, then drizzle with either or both sauces. Put the jalapeño on the tacos to taste for a sharper chilli note.

Serving the tacos

Set out the fish, tortillas, toppings and sauces separately so everyone can assemble their own. Keep the fish warm while the tortillas are being heated.

Serve with lime wedges for squeezing at the table. Extra corn tortillas can be used for double-wrapping if you prefer a sturdier taco.

Recipe notes & tips

• Pat the tilapia dry before applying the seasoning.
• Blend each sauce until smooth, then add water gradually if it needs thinning.
• Keep the cooked fish in large pieces when breaking it apart.
• Turn tortillas often while charring so they warm evenly.
• Wrap warmed tortillas in a clean towel to keep them soft.
• Offer both sauces separately so diners can choose how much heat and creaminess they want.

Variations

• Change the salsa: Use pico de gallo, peach salsa or mango salsa instead of pineapple mango salsa.
• Adjust the chilli: Use the lower amount of sriracha for a milder crema.
• Swap the crema: Sour cream or Greek yoghurt can stand in for Mexican crema.
• Double-wrap: Use extra corn tortillas around each taco for a sturdier serving.
• Add more crunch: Increase the shredded red cabbage in each taco.

Common mistakes to avoid

• Skipping the drying step: Wet fish is harder to season evenly; pat the fillets dry first.
• Overcooking the fish: Cook for 3–4 minutes per side and take it off once golden and flaky.
• Making the sauce too thick: Blend in a splash of water if needed to reach a pourable consistency.
• Leaving tortillas uncovered: They can lose softness; keep them in a warmer or wrapped in a clean towel.
• Breaking the fish too finely: Gently separate it into large pieces so it remains substantial in the tacos.

How to store

Refrigerate leftover fish, sauces and toppings in separate airtight containers and use within 2 days. Reheat the fish gently in a skillet until warmed through, and warm the tortillas separately; assemble just before serving.

Frequently asked questions