Zesty Fish Tacos with Spicy Sriracha Lime Sauce

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Zesty Fish Tacos with Spicy Sriracha Lime Sauce recipe — flavorful, fresh, and perfect for a taco night. 🌮🐟

Zesty Fish Tacos with Spicy Sriracha Lime Sauce

Servings: 4 (makes about 8 tacos)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

For the Fish

  • 1 lb (450g) white fish fillets (cod, tilapia, halibut, or mahi-mahi)

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ¼ tsp cayenne pepper (optional for extra heat)

  • Salt & black pepper to taste

  • Juice of ½ lime

For the Spicy Sriracha Lime Sauce

  • ½ cup mayonnaise (or Greek yogurt for a lighter option)

  • 2 tbsp sour cream

  • 1½ tbsp Sriracha (adjust to spice preference)

  • Juice of 1 lime

  • 1 tsp honey (optional, for balance)

  • Pinch of salt

For Serving

  • 8 small corn or flour tortillas

  • 1 cup shredded cabbage or coleslaw mix

  • 1 avocado, sliced

  • ½ cup fresh cilantro leaves

  • Lime wedges for garnish

Instructions

Step 1: Prepare the Fish

  1. Pat fish fillets dry with paper towels.

  2. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper.

  3. Rub olive oil over the fish, then coat both sides evenly with the spice mix.

  4. Squeeze lime juice over the seasoned fish.

Step 2: Make the Spicy Sriracha Lime Sauce

  1. In a small mixing bowl, whisk together mayonnaise, sour cream, Sriracha, lime juice, honey, and a pinch of salt until smooth.

  2. Taste and adjust heat level by adding more Sriracha if desired.

  3. Set aside in the fridge to chill while you cook the fish.

Step 3: Cook the Fish

  • Pan-sear method:

    1. Heat a nonstick skillet over medium-high heat.

    2. Add a small drizzle of oil and cook fish for 2–3 minutes per side, until lightly browned and flaky.

  • Grill method:

    1. Preheat grill to medium-high.

    2. Brush grates with oil and cook fish for 3–4 minutes per side until cooked through.

Once cooked, let fish rest for 1–2 minutes, then flake it into bite-sized pieces with a fork.

Step 4: Warm the Tortillas

  • Heat tortillas in a dry skillet for 20–30 seconds per side or wrap them in foil and warm in the oven at 300°F (150°C) for 5–7 minutes.

Step 5: Assemble the Tacos

  1. Lay a tortilla flat and add a bed of shredded cabbage.

  2. Add flaked fish, avocado slices, and a sprinkle of fresh cilantro.

  3. Drizzle generously with Spicy Sriracha Lime Sauce.

  4. Serve with lime wedges for squeezing over the top.

Chef’s Tips for Extra Flavor

  • Add a quick mango or pineapple salsa for sweetness to balance the spice.

  • Swap cabbage for pickled red onions for tang.

  • Use a smoky chipotle hot sauce for a different flavor twist.

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