Zesty Fish Tacos with Spicy Sriracha Lime Sauce
These Zesty Fish Tacos are a delightful combination of fresh ingredients and bold flavors, featuring a spicy Sriracha lime sauce that perfectly complements the fish.
Ingredients
For the Fish
- 1 pound white fish fillets (like tilapia or cod)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Tacos
- 8 small corn tortillas
- 1 cup cabbage, finely shredded
- 1 ripe avocado, sliced
- Fresh cilantro, chopped (for garnish)
For the Spicy Sriracha Lime Sauce
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons Sriracha (or more, if you dare!)
- 1 juice lime
- Salt and pepper, to taste
Instructions
Preparation
- In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the fish fillets in this spicy marinade and set aside for about 15 minutes to soak in all those zesty flavors.
- While the fish is soaking, whisk together Greek yogurt (or sour cream), Sriracha, lime juice, salt, and pepper in a small bowl. Keep tasting until you reach your desired level of spiciness.
Cooking
- Heat a non-stick skillet over medium-high heat. Once the pan is hot, place the fish fillets in. Cook for about 3-4 minutes on each side or until the fish is flaky and cooked through.
- While the fish is cooking, heat the corn tortillas in a separate skillet or microwave them in a damp paper towel for about 30 seconds.
Assembly
- Layer each tortilla with some shredded cabbage, a few slices of avocado, a piece of fish, and a drizzle of the spicy sauce. Top with a sprinkle of fresh cilantro.
Serving
- Serve the tacos immediately, piled high, and enjoy!
Notes
Feel free to substitute white fish with shrimp or grilled chicken if preferred. For extra crunch, add sliced radishes or a squeeze of fresh lime on top before serving. The leftovers are perfect for lunch the next day if stored properly.