Zesty Fish Tacos
These fish tacos are packed with zingy flavors and topped with a spicy Sriracha lime sauce, perfect for busy weeknights and gatherings.
Ingredients
Main Ingredients
- 1 pound fish fillets (tilapia, cod, or your favorite) Choose your preferred type of fish.
- 1 tablespoon olive oil
- 1 teaspoon cumin
- to taste Salt and pepper Season to your preference.
- Corn tortillas (mini ones work best!) About 8 to 10 tortillas.
- 1 cup shredded cabbage
- 1 avocado, thinly sliced
- as needed Fresh cilantro for garnish
For the Spicy Sriracha Lime Sauce
- ½ cup mayonnaise
- 2 tablespoons Sriracha Adjust based on your spice tolerance.
- 1 Juice of 1 lime
- 1 teaspoon garlic powder
- to taste Salt
Instructions
Preparation
- Heat a non-stick skillet over medium heat. Season your fish fillets with olive oil, cumin, salt, and pepper.
Cooking
- Once the skillet is hot, place your seasoned fish directly into it. Cook for about 3-4 minutes on each side, or until the fish is opaque and flaky.
- While the fish cooks, warm the corn tortillas in a separate pan for about 15-30 seconds on each side until they are just warm and slightly toasted.
Making the Sauce
- In a small bowl, whisk together mayonnaise, Sriracha, lime juice, garlic powder, and a pinch of salt. Taste and adjust as needed.
Assembly
- Layer the warmed tortillas with shredded cabbage, a piece of cooked fish, avocado slices, and a generous drizzle of spicy Sriracha lime sauce. Sprinkle fresh cilantro on top.
Serving
- Serve immediately and enjoy! If there are leftovers, keep components separate in the fridge and reassemble when ready to eat.
Notes
For added texture, consider adding diced tomatoes or radishes. Adjust Sriracha to your spice preference.