What’s a good sauce for fish tacos?

A creamy avocado sauce is one of the best choices for fish tacos, especially blackened fish tacos. It’s smooth, tangy, and cools the heat from the seasoning. You can blend avocado with Greek yogurt, lime juice, garlic, and fresh herbs for a balanced sauce that works as a drizzle or spread

What should I put on my fish tacos?

Great fish tacos need texture and freshness. For blackened fish tacos, go with shredded cabbage or slaw, sliced radishes, pickled onions, chopped cilantro, and a squeeze of lime. These toppings bring balance to the spicy fish and creamy sauce, adding crunch and brightness to every bite.

Can I use taco seasoning for fish tacos?

Yes, taco seasoning works well with fish tacos. If you're making blackened fish tacos, you might want to add extra paprika, garlic powder, and a touch of cayenne to give the blend more heat and depth. Homemade or store-bought blends both do the job—just coat the fish generously before roasting or pan-searing.

What kind of fish makes the best fish tacos?

For blackened fish tacos, mild white fish like tilapia, cod, or mahi-mahi work best. They hold up well during roasting and take on the seasoning beautifully. Salmon is another great option if you want something richer, but the key is choosing a fish that’s flaky, tender, and easy to cook quickly.

Sheet Pan Fish Tacos with Avocado Sauce: A Quick, Flavor-Packed Dinner You’ll Crave Weekly

Name: Sheet Pan Fish Tacos with Avocado Sauce: A Quick, Flavor-Packed Dinner You’ll Crave Weekly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 2 white fish fillets (tilapia, cod, or mahi-mahi); 1 tsp chili powder; ½ tsp cumin; ½ tsp paprika; ½ tsp garlic powder; Salt to taste; 1 tbsp olive oil; 1 avocado; ½ cup Greek yogurt; 1 clove garlic; 1 tbsp lime juice; 2 tbsp chopped cilantro; 2 cups shredded cabbage; 1 radish, thinly sliced; Pickled red onions; Corn or flour tortillas

Description

These blackened fish tacos are bold, flavorful, and easy to make. Paired with creamy avocado sauce and crunchy toppings, they’re a perfect weeknight dinner.

Ingredients

Scale

2 white fish fillets (tilapia, cod, or mahi-mahi)

1 tsp chili powder

½ tsp cumin

½ tsp paprika

½ tsp garlic powder

Salt to taste

1 tbsp olive oil

1 avocado

½ cup Greek yogurt

1 clove garlic

1 tbsp lime juice

2 tbsp chopped cilantro

2 cups shredded cabbage

1 radish, thinly sliced

Pickled red onions

Corn or flour tortillas

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Instructions

1. Preheat oven to 400°F and line a sheet pan.

2. Pat fish dry and season with chili powder, cumin, paprika, garlic powder, and salt.

3. Drizzle fish with olive oil and place on sheet pan.

4. Roast fish for 12–15 minutes until it flakes easily.

5. While fish bakes, blend avocado, yogurt, garlic, lime juice, cilantro, and salt into a smooth sauce.

6. Warm tortillas and prep toppings.

7. Flake cooked fish and assemble tacos with cabbage, radish, pickled onions, and sauce.

8. Serve with lime wedges.

Notes

You can make the avocado sauce ahead of time and refrigerate it for up to 2 days.

Use any mild white fish you like.

Customize toppings to your taste—fresh jalapeño, mango salsa, or corn work well.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dinner
Method: Roasting
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 290
Sugar: 2g
Sodium: 410mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg