These baked tilapia fish tacos are light, fresh, and easy to make at home. Flaky baked tilapia is piled into warm corn tortillas, then topped with crisp slaw and a drizzle of homemade fish taco sauce.

Baked tilapia fish tacos served with cabbage, cotija cheese, and creamy fish taco sauce.

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Jamielyn Nye

Easy Tilapia Fish Tacos are a Weeknight Dinner Win

Tilapia fish tacos are one of my favorite ways to turn fresh or frozen fish into a quick weeknight dinner. Because they’re baked and made with simple ingredients, they feel light but still totally satisfying, which makes taco night an easy yes any night of the week.

Seasoned baked tilapia turns tender and flaky in the oven, then gets tucked into tortillas and topped with crunchy cabbage, a squeeze of lime, Cojita cheese, and a cool, creamy fish taco sauce with just a little kick. Every bite is fresh, simple, and full of flavor.

XO - Jamielyn

Recipe Ingredients

Baked tilapia fish taco ingredients with tortillas, cabbage, avocado, cotija cheese, and fish taco sauce

Find the full printable recipe with specific measurements below.

  • Tilapia: Mild, flaky tilapia works perfectly for baked fish tacos. Fresh or frozen fillets both work. Halibut or cod are also good white fish options.
  • Seasonings: A simple blend of cumin, garlic powder, salt, and cayenne gives the tilapia bold flavor without overpowering it.
  • Olive oil and butter: A drizzle of olive oil keeps the fish moist, while small pieces of butter add richness and help the edges brown slightly in the oven.
  • Fish taco sauce: Made with mayonnaise, sour cream, lime juice, garlic powder, and sriracha, this sauce is creamy, tangy, and lightly spicy. Adjust the sriracha to taste if you prefer more or less heat.
  • Tortillas: I used white corn tortillas. Warming them before assembling helps keep them soft and prevents cracking.
  • Cabbage: Finely shredded cabbage adds crunch and freshness. Green, purple, or a bagged slaw mix all work.
  • Cotija cheese: This crumbly, salty cheese adds great flavor. If needed, feta is a good substitute.
  • Optional toppings: I love to serve pico de gallo, avocado slices, fresh cilantro, and lime wedges on the side so everyone can customize their own taco.

How to Make Baked Tilapia Fish Tacos

Before you begin, combine ingredients for the fish taco sauce in a small bowl and set it in the fridge to chill until you’re ready to use it.

Garlic lime fish taco sauce made with sour cream, mayonnaise, and spices.

In a shallow bowl, mix the garlic powder, salt, cayenne, and cumin. Coat each tilapia fillet in the seasoning and place in a single layer on the prepared baking sheet. Drizzle with oil, add small pats of butter, and bake at 375°F until the fish is opaque and flakes easily.

Seasoned tilapia fillets on a baking sheet before baking in the oven.

In a small skillet over medium-high heat, warm the corn tortillas one at a time. Once one is ready, lay it flat and spread the fish taco sauce on the inside. Add the tilapia, followed by the cabbage, pico de gallo, and any other fish taco toppings.

Ingredients for baked tilapia fish tacos assembly including tilapia, tortillas, cabbage, avocado, and seasonings

Serve assembled tilapia fish tacos immediately with extra toppings on the table including a couple of lime wedges.

Tilapia fish tacos on a white plate.

Recipe Tips

  • To brown the edges of the fish, place them under the broiler for an extra 2-3 minutes.
  • Look for tilapia fillets that are thinner that way they won’t take too long to cook. The faster you can eat these the better!
  • For convenience, buy pre-shredded cabbage from the grocery store.
  • A prepared seasoning blend like homemade taco seasoning or this fajita seasoning can be used instead of individual seasonings.
  • You can swap the sauce with some cilantro lime crema if you prefer it.
  • I love to serve these baked fish tacos with a side of cilantro lime rice and refried beans.
Flaky baked tilapia fish taco topped with purple cabbage, avocado, cotija cheese, and cilantro.

Other taco recipes we can’t get enough of when craving Mexican food are these bang bang shrimp tacos, steak tacos and BBQ chicken tacos.

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Three baked tilapia fish tacos topped with cabbage and fish taco sauce on a plate.

Baked Tilapia Fish Tacos

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 tacos
These baked tilapia fish tacos are light, fresh, and easy to make. Flaky baked tilapia is piled into warm corn tortillas, then topped with crisp slaw and a drizzle of homemade fish taco sauce.
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Ingredients 

Fish Taco Sauce

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 3 Tablespoons lime juice (2 limes)
  • 1 teaspoon garlic powder
  • ½ teaspoon sriracha sauce , plus more to taste

Fish Tacos

  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 2 pounds tilapia filets , bones removed, or other white fish *see notes
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter , cut into small slices

Tortillas + Toppings

  • 12 6-inch flour or corn tortillas
  • Finely shredded cabbage
  • Pico de gallo , optional
  • 2 medium avocado , sliced
  • 4 ounces cotija cheese
  • Chopped fresh cilantro
  • Lime wedges

Instructions

Fish Taco Sauce

  • In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 3 Tablespoons lime juice, 1 teaspoon garlic powder, and 1/2 teaspoon sriracha. Chill until ready to use.

Fish Tacos

  • Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. 
  • In a shallow bowl, stir together 2 teaspoons cumin, 1 teaspoon salt, 1 teapsoon garlic powder, and 1/4 teaspoon cayenne.
  • Dredge the tilapia in the spice mixture until well coated on each side. Place on baking sheet.
  • Drizzle tilapia with 1 Tablespoon olive oil and dot with 1 Tablespoon butter. Cook 20 to 25 minutes, or until flakes easily with a fork and is no longer translucent in the center. A digital thermometer should read 140°F at the thickest part. To brown the edges, broil an additional 2 to 3 minutes.

Tortillas + Toppings

  • In a small skillet over medium-high heat, warm the tortillas. Lay 1 tortilla flat and spread the sauce on the inside. Add tilapia and top with cabbage, pico de gallo, if using, avocado, cotija cheese, cilantro, and a squeeze of lime juice. Repeat with remaining ingredients.

Last step: Please leave a comment and rating after you make the recipe.

Notes

White fish: This recipe also works well with cod, rockfish or halibut.
Other ways of cooking: 
  • Grill. Preheat a grill to medium-high, lightly oil the grates (or use a grill basket), and cook 2 to 3 minutes per side.
  • Air Fryer. Preheat an air fryer to 370°F. Lightly grease basket. Add fish in a single layer and cook 6 to 7 minutes. You may have to do this in batches.
  • Stovetop. Heat 1 to 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the fish in a single layer, and cook 3 to 4 minutes per side. Be careful not to crowd the pan. You may need to do this in batches. 

Nutrition

Calories: 348kcal, Carbohydrates: 19g, Protein: 20g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 58mg, Sodium: 632mg, Potassium: 466mg, Fiber: 3g, Sugar: 2g, Vitamin A: 207IU, Vitamin C: 5mg, Calcium: 117mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.