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top down view of fish taco recipe on a white plate with a lime wedge
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The Best Fish Tacos Recipe (With Easy Creamy Sauce)

Flaky seasoned white fish air fried until golden, layered into warm corn tortillas with shredded purple cabbage, avocado, and a creamy Greek yogurt sriracha sauce that is genuinely the best part of this whole recipe. 18g of protein per taco, ready in 25 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Seafood
Cuisine: Mexican
Servings: 8 tacos
Calories: 290kcal
Author: Bailey Campbell

Ingredients

FOR CREAMY SAUCE

  • ½ cup plain greek yogurt
  • ⅓ cup light mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp sriratcha
  • 1 tsp garlic powder

FOR FISH

  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 pound white fish
  • Avocado oil cooking spray

FOR TACOS

  • 8 corn tortillas
  • ¾ cup shredded purple cabbage
  • 1 roma tomato chopped
  • 2 avocados diced
  • 1 jalapeno
  • fresh cilantro
  • lime wedges

Instructions

  • Make the sauce first. Mix the Greek yogurt, mayo, lime juice, sriracha, and garlic powder in a small bowl. Cover and refrigerate while the fish cooks — even 10 minutes of rest makes a difference.
  • Season and air fry the fish. Combine the cumin, cayenne, salt, and pepper. Spray the fish fillets with avocado oil on both sides, then coat generously with the spice blend. Place in a single layer in the air fryer basket. Air fry at 400°F for 10 minutes, flipping at the 5-minute mark, until the fish is opaque throughout and flakes easily with a fork.
  • Prep your toppings while the fish cooks — shred the cabbage, dice the tomato and avocado, slice the jalapeño, pick the cilantro.
  • Toast the tortillas. Heat a dry skillet over medium-high heat. Add the corn tortillas one at a time and cook for 30–45 seconds per side until they develop a few light char spots and become pliable. Keep them warm wrapped in a clean kitchen towel while you finish the rest.
  • Flake and assemble. Use a fork to break the cooked fish into chunks — you want pieces, not dust. Layer into each tortilla: fish first, then cabbage, avocado, tomato, jalapeño, cilantro. Drizzle the sauce over the top, finish with a squeeze of lime, and add cotija if you have it.
  • Eat immediately. Fish tacos are best the moment they're assembled. The cabbage stays crunchy, the fish is warm, and the sauce is cold — that temperature contrast is part of what makes them so good.

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 19g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 46mg | Sodium: 432mg | Fiber: 6g | Sugar: 2g