A crowd-pleasing dish perfect for weeknights or gatherings, these fish tacos are vibrant, flavorful, and easy to make. The tangy lime sauce paired with the spicy kick of sriracha complements the tender, flaky fish beautifully.
✅.Ingredients
For the Fish:
-1 lb (450 g) white fish fillets (e.g., cod, tilapia, or halibut)
-2 tbsp olive oil
-1 tsp smoked paprika
-1 tsp ground cumin
-1/2 tsp garlic powder
-1/2 tsp chili powder
-1/4 tsp cayenne pepper (optional for extra heat)
-Salt and black pepper, to taste
For the Spicy Sriracha Lime Sauce:
-1/3 cup mayonnaise
-2 tbsp sour cream or Greek yogurt
-1 tbsp sriracha (adjust to taste)
-1 tbsp fresh lime juice (about 1/2 a lime)
-1/2 tsp honey
-Pinch of salt
Toppings:
-2 cups shredded purple cabbage
-1/2 cup diced tomatoes or salsa
-1/4 cup chopped fresh cilantro
-1 avocado, sliced
-1/4 cup crumbled queso fresco or cotija cheese (optional)
-Lime wedges, for serving
For the Tacos:
-8 small corn or flour tortillas
-1 tbsp olive oil (for warming tortillas)
📝.Instructions
1️⃣. Prepare the Fish:
Pat the fish fillets dry with a paper towel.
In a small bowl, mix the smoked paprika, ground cumin, garlic powder, chili powder, cayenne pepper (if using), salt, and black pepper.
Rub the fish with olive oil and sprinkle the spice mixture evenly over both sides. Let it marinate for 10 minutes while you prepare the sauce and toppings.
2️⃣. Make the Sriracha Lime Sauce:
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, lime juice, honey, and salt. Taste and adjust the spice level or lime juice to your preference. Refrigerate until ready to serve.
3️⃣. Cook the Fish:
Heat a large non-stick skillet or grill pan over medium-high heat.
Add a drizzle of olive oil and cook the fish for 3–4 minutes per side, depending on the thickness, until it flakes easily with a fork. Avoid overcooking.
Remove the fish from the pan and let it rest for a few minutes. Use a fork to break it into bite-sized pieces.
4️⃣. Warm the Tortillas:
Heat a skillet over medium heat and brush lightly with olive oil.
Warm the tortillas for 20–30 seconds on each side until pliable. Keep them warm by wrapping in a clean kitchen towel.
5️⃣. Assemble the Tacos:
Place a portion of fish onto each tortilla.
Top with shredded cabbage, diced tomatoes, avocado slices, and cilantro. Sprinkle with cheese if desired.
Drizzle generously with the spicy sriracha lime sauce.
6️⃣. Serve and Enjoy:
Serve immediately with lime wedges on the side for an extra burst of freshness. Pair with rice, beans, or a light salad for a complete meal
7️⃣.Pro Tips:
Make It Ahead: Prep the sauce and chop the toppings in advance for a quicker assembly.
Customize: Add pickled onions, jalapeños, or a handful of arugula for extra zing.
Grill It: Swap the skillet for a grill for an added smoky flavor.
These zesty fish tacos are a delightful blend of textures and flavors that will make your taco night unforgettable! 🌮
