Introduction
Fresh, flavorful, and with a kick of heat — these Zesty Fish Tacos are a perfect blend of crunchy, creamy, and spicy goodness.
They’re quick to prepare, great for weeknight dinners or casual gatherings, and absolutely addictive thanks to the bold Sriracha lime sauce that ties everything together.
Ingredients
For the Fish:
1 lb (450g) white fish fillets (cod, tilapia, or mahi-mahi)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
Juice of 1/2 lime
For the Spicy Sriracha Lime Sauce:
1/2 cup sour cream or Greek yogurt
2 tbsp mayonnaise
1–2 tbsp Sriracha (adjust to heat preference)
Zest and juice of 1 lime
1 clove garlic, minced
Pinch of salt
For Assembling the Tacos:
8 small corn or flour tortillas
1 cup shredded cabbage or slaw mix
1/4 cup chopped fresh cilantro
1/4 cup diced red onion (optional)
Lime wedges, for serving
Instructions
Prepare the Fish:
Pat the fish dry and cut into bite-sized strips.
In a bowl, toss fish with olive oil, chili powder, cumin, garlic powder, paprika, lime juice, salt, and pepper.
Heat a skillet over medium heat and cook the fish for 2–3 minutes per side, or until cooked through and lightly browned.
Make the Sauce:
In a small bowl, whisk together sour cream (or Greek yogurt), mayo, Sriracha, lime zest and juice, minced garlic, and a pinch of salt. Adjust Sriracha to your spice preference.
Warm the Tortillas:
Heat tortillas in a dry skillet or directly over the flame (for a slight char), until warm and flexible.
Assemble the Tacos:
Layer cooked fish in the center of each tortilla.
Top with shredded cabbage, red onion, and cilantro.
Drizzle generously with the spicy Sriracha lime sauce.
Serve with lime wedges on the side.
Description
These tacos offer a beautiful contrast of textures and flavors — flaky seasoned fish, crunchy cabbage, fresh herbs, and a creamy, tangy, spicy sauce. They’re light but satisfying, and the zesty sauce adds a fiery punch without overpowering the delicate fish.
Tips
Fish Tip: Use a firm white fish that holds together well when cooked. Mahi-mahi and cod work beautifully.
Make it Healthier: Use Greek yogurt instead of sour cream/mayo for a lighter sauce.
Tortilla Trick: Warm tortillas wrapped in foil in the oven to keep them soft while serving.
Meal Prep Friendly: Make the sauce and marinate the fish in advance to save time later.
Variations
Grilled Fish Tacos: Grill the fish instead of pan-searing for a smoky flavor.
Baja Style: Add diced tomatoes, avocado, or a mango salsa for a sweet contrast.
Spice Swap: Replace Sriracha with chipotle in adobo for a smoky heat.
Vegan Version: Sub the fish with crispy tofu or grilled cauliflower.
Correction
If your tacos taste a bit flat:
Add more lime juice for brightness.
Increase Sriracha or spices in the fish seasoning.
Make sure your tortillas are warm — cold tortillas dull the flavors.
Enjoy
Wrap it up, take a bite, and enjoy the explosion of flavors! These Zesty Fish Tacos with Spicy Sriracha Lime Sauce are bold, fresh, and totally unforgettable. Perfect with a cold drink and good company.
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