Go Back

Zesty Fish Tacos with Spicy Sriracha Lime Sauce

These Zesty Fish Tacos with Spicy Sriracha Lime Sauce are quick, family-friendly, and bursting with bright flavors—perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 tacos
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the fish
  • 1 lb firm white fish (cod, mahi mahi, or tilapia), cut into 1–1.5 inch strips Choose firm white fish for best results.
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt Add more to taste.
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (or avocado oil)
  • 8 small corn or flour tortillas
For the spicy sriracha lime sauce
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tbsp sriracha Adjust to taste.
  • 1 tbsp honey or maple syrup
  • 2 tbsp fresh lime juice About 1 lime.
  • 1 tsp lime zest
  • pinch of salt
For the quick slaw
  • 2 cups shredded cabbage (green, purple, or mix)
  • 1/4 cup shredded carrots
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste
Optional toppings
  • Avocado slices or guacamole
  • Pickled red onions
  • Crumbled cotija or feta cheese
  • Lime wedges
  • Extra cilantro

Method
 

Preparing the sauce
  1. In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, lime zest, and a pinch of salt. Adjust to taste and chill while prepping the rest.
Preparing the slaw
  1. Toss shredded cabbage, carrots, and cilantro with lime juice, apple cider vinegar, and a pinch of salt and pepper. The slaw should be bright and tangy.
Seasoning the fish
  1. In a bowl, mix smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Pat fish dry and toss in the spice mix.
  2. Drizzle with olive oil and let sit for a minute.
Cooking the fish
  1. Heat a nonstick skillet over medium-high heat. Add fish in a single layer and cook 2-3 minutes per side until opaque and flakes easily.
Warming tortillas
  1. While fish rests, warm tortillas in a dry skillet, oven, or microwave wrapped in a towel.
Assembling tacos
  1. Spoon slaw onto each tortilla, top with a few pieces of fish, drizzle with sauce, and add favorite toppings.
Serving
  1. Best eaten immediately while textures are at their peak.

Notes

Pick the right fish, don’t overcook, make the sauce milder for heat-sensitive, wrap tortillas to keep them soft. Meal-prep friendly: sauce and slaw can be made a day ahead.