Fish Tacos with Creamy Cilantro Lime Sauce

These easy fish tacos come together in 30 minutes with spice-rubbed tilapia, charred corn tortillas, and two homemade fish taco sauces: a creamy lime cilantro sauce and a spicy sriracha crema. Top with pineapple mango salsa, red cabbage, avocado, and cotija cheese.

📝 Ingredients

• 1/2 cup mayo
• 1/4 cup Mexican crema (or sour cream or Greek yogurt)
• 1 cup cilantro leaves (see notes)
• 6 scallions (green parts only, roughly chopped)
• 1 jalapeño (deseeded)
• 1 clove garlic
• 3 tablespoons lime juice
• 1/2 teaspoon kosher salt
• 1 to 2 tablespoons water (if needed)
• 1/2 cup mayo
• 1/4 cup Mexican crema (or sour cream or Greek yogurt)
• 1 to 2 tablespoons sriracha (to taste)
• 1 clove garlic
• 1 to 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cumin
• 2 tablespoons neutral oil
• 1 1/2 pounds tilapia (patted dry)
• 1 cup Pineapple mango salsa
• 1 cup Shredded red cabbage
• 1 Sliced jalapeño
• 1 Diced avocado
• 2 oz Crumbled cotija cheese
• 1/2 bunch Fresh cilantro
• 6 Corn tortillas ((Use extra corn tortillas if you like double wrapping each fish taco))
• Lime wedges

👨‍🍳 Instructions

1. 1I made these tacos with my Pineapple Mango Salsa. You can use a variety of salsas here: Pico de Gallo, Peach Salsa, or Mango Salsa.
2. 2Make the creamy lime cilantro sauce. Add the mayo, Mexican crema, cilantro leaves, scallions, jalapeño, garlic, lime juice, and salt to a blender and blend until completely smooth. Add a splash of water if needed to reach a pourable consistency. Transfer to a squeeze bottle if you like. Refrigerate until ready to use.
3. 3Make the spicy sriracha crema. Rinse out the blender, then add the mayo, Mexican crema, sriracha, garlic, lime juice, chili powder, and salt. Blend until smooth, adding a splash of water if needed. Transfer to a squeeze bottle if you like. Refrigerate until ready to use.
4. 4Season the fish. In a small bowl, combine the salt, chili powder, smoked paprika, garlic powder, black pepper, and cumin. Season both sides of the tilapia fillets with the spice mix.
5. 5Cook the fish. Heat the oil in a skillet over medium-high heat. Cook the fillets 3 to 4 minutes per side, until golden and flaky. Transfer to a plate and gently break into large pieces.
6. 6Warm the tortillas. Char 8 to 12 corn tortillas directly over an open flame until soft with light char spots, flipping often with tongs. Or warm them in a dry skillet. Place in a tortilla warmer or wrap in a clean towel to keep them warm and soft.
7. 7Assemble. Fill the warm tortillas with the fish, then add toppings as desired. Finish with the creamy lime cilantro sauce and the spicy sriracha crema. Serve with lime wedges.