Zesty Fish Tacos with Spicy Sriracha Lime Sauce

These Zesty Fish Tacos bring the flavors of the coast right into your kitchen with flaky fish and a bold Sriracha lime sauce, perfect for family dinners or gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

For the Fish Tacos

1 pound white fish fillets (like cod or tilapia) Any white fish works.
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
to taste Salt and pepper
8 small corn tortillas Feel free to swap for flour tortillas.
1 cup shredded cabbage (or your choice of slaw)
to taste Fresh cilantro for garnish

For the Spicy Sriracha Lime Sauce

1/2 cup mayonnaise Greek yogurt is a healthier alternative.
2 tablespoons Sriracha Add more for extra heat.
1 tablespoon Juice of lime
1 teaspoon honey Balances out the heat.

Method

Preparation

Preheat your grill or skillet to medium-high heat.
Pat the fish dry with a paper towel.
In a small bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper. Rub the mixture all over the fish.

Cooking

Place the coated fish fillets on the grill or skillet. Cook for 3-4 minutes on each side until the fish flakes easily with a fork.

Making Sauce

In a small bowl, toss together mayonnaise, Sriracha, lime juice, and honey. Adjust spiciness as needed.

Assembling Tacos

Warm tortillas in a skillet or grill for about 30 seconds.
Layer shredded cabbage, fish, and drizzle with Sriracha lime sauce. Garnish with fresh cilantro.

Serving

Serve with extra lime wedges and Sriracha for those who desire more heat.

Notes

If you have leftover fish, it works well in salads or wraps the next day. Store fish in an airtight container in the fridge for up to 2 days. Keep tortillas and sauce separately for best taste.