Grammy's Kitchen · Fish Tacos · Fish Tacos Recipe with Best Fish Taco Sauce!
One of 67 fish tacos recipes we measured
from natashaskitchen.com
2,012 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 13% | 4% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 10% | 1% |
| acid | 4% | 0% |
| vegetables and beans | 211% | 42% |
| liquid | 14% | 8% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 24 small white corn tortillas | |
| 680 g | 1 1/2 lb tilapia |
| 1 g | 1/2 tsp ground cumin |
| 1 g | 1/2 tsp cayenne pepper |
| 6 g | 1 tsp salt |
| 1 g | 1/4 tsp black pepper |
| 14 g | 1 Tbsp olive oil |
| 14 g | 1 Tbsp unsalted butter |
| 450 g | 1/2 small purple cabbage |
| 400 g | 2 medium avocado (sliced) |
| 822 g | 2 roma tomatoes (diced (optional)) |
| 75 g | 1/2 diced red onion |
| 0 g | 1/2 bunch Cilantro (longer stems removed) |
| 113 g | 4 oz 1 cup Cotija cheese, grated |
| 1 lime cut into 8 wedges to serve | |
| 115 g | 1/2 cup sour cream |
| 73 g | 1/3 cup mayonnaise |
| 31 g | 2 Tbsp lime juice (from 1 medium lime) |
| 3 g | 1 tsp garlic powder |
| 1 tsp Sriracha sauce (or to taste) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The fish were so easy to prepare, so don't let yourself be intimidated! It's a very easy and tasty recipe! I liked the crunch of the cabbage and onions in contrast to the soft fish and avocado. The sauce has just a bit of tang to it, so most people would like ” — a cook, 5.0★
“This is the BEST fish tacos recipe we’ve ever had! I have picky kids and hubby, and NONE of them had anything negative to say. They all loved them. I should have made double the recipe because we had none left! This is a Shark Week Party must-have every year!” — a cook, 5.0★