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Easy Crispy Fish Tacos Recipe - easy high protein recipe
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Easy Crispy Fish Tacos

These easy crispy fish tacos pair flaky, spice-rubbed tilapia with a creamy lime cilantro sauce and a spicy sriracha crema for a fun, high protein taco night.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: crispy fish tacos, crispy fish tacos recipe, high protein dinner, tilapia fish tacos
Servings: 6 servings
Calories: 400kcal

Ingredients

Creamy Lime Cilantro Sauce

  • 1/2 cup mayo
  • 1/4 cup Mexican crema or sour cream or Greek yogurt
  • 1 cup cilantro leaves
  • 6 scallions green parts only, roughly chopped
  • 1 jalapeño deseeded
  • 1 clove garlic
  • 3 tablespoons lime juice
  • 1/2 teaspoon kosher salt
  • 1-2 tablespoons water if needed

Spicy Sriracha Crema

  • 1/2 cup mayo
  • 1/4 cup Mexican crema or sour cream or Greek yogurt
  • 1-2 tablespoons sriracha to taste
  • 1 clove garlic
  • 1-2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt

Fish and Spice Rub

  • 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 fillets patted dry

For Serving

  • 6 corn tortillas add more for double-wrapping
  • 1 cup pineapple mango salsa
  • 1 cup shredded red cabbage
  • 1 jalapeño sliced
  • 1 avocado diced
  • 2 ounces cotija cheese crumbled
  • 1/2 bunch fresh cilantro
  • lime wedges for serving

Instructions

  • Blend the mayo, Mexican crema, cilantro leaves, scallions, jalapeño, garlic, lime juice and salt until completely smooth. Add a splash of water if needed for a pourable consistency, then refrigerate.
  • Rinse the blender. Blend the mayo, Mexican crema, sriracha, garlic, lime juice, chili powder and salt until smooth, adding water if needed. Refrigerate until serving.
  • In a small bowl, mix the kosher salt, chili powder, smoked paprika, garlic powder, black pepper and cumin. Season both sides of the tilapia fillets generously.
  • Heat the oil in a skillet over medium-high heat. Cook the tilapia 3 to 4 minutes per side, until golden and flaky, then break it into large pieces.
  • Char the corn tortillas over an open flame or warm them in a dry skillet until soft with light char spots. Keep them wrapped in a clean towel or tortilla warmer.
  • Fill each warm tortilla with fish and your toppings, drizzle with both sauces and serve with lime wedges on the side.

Notes

Store leftover fish and sauces separately in the fridge for up to 2 days. Nutrition is an estimate per serving, without optional toppings.