Description
Mexican-inspired “zesty fish tacos with spicy sriracha lime sauce” deliver a fiery culinary adventure packed with bold coastal flavors. Crisp tortillas cradle perfectly seasoned fish, drizzled with tangy sauce that sparks excitement and satisfies you with each mouthwatering bite.
Ingredients
Scale
Fish and Seafood:
- 1 lb white fish (such as cod or tilapia)
Tortillas and Wrappers:
- 8 small corn tortillas
- 1/2 cup corn tortilla chips (optional, for garnish)
Vegetables and Toppings:
- 1 cup shredded cabbage
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 2 limes, cut into wedges
Sauce Ingredients:
- 1/2 cup sour cream or greek yogurt
- 3 tbsp sriracha sauce
- 2 tbsp fresh lime juice
- 1 tsp honey
Seasoning and Spices:
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish:
- 2 tbsp fresh cilantro, chopped
Instructions
- Prepare the zesty fish by patting it dry with paper towels, ensuring a crisp exterior when cooking.
- Blend chili powder, cumin, salt, and black pepper in a small bowl to create a robust seasoning mix.
- Generously coat the fish with the spice blend, pressing the seasonings into the flesh to maximize flavor absorption.
- Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.
- Carefully place seasoned fish in the hot skillet, cooking for 3-4 minutes per side until golden and flakes easily with a fork.
- While fish cooks, whisk together sour cream, sriracha, lime juice, and honey in a separate bowl to create a vibrant, tangy sauce.
- Warm corn tortillas in a separate dry skillet or directly over a gas flame for 30 seconds per side to enhance their flexibility and flavor.
- Slice the cooked fish into manageable strips, ensuring each taco receives an equal portion.
- Assemble tacos by layering fish strips, shredded cabbage, and thinly sliced red onions on each tortilla.
- Drizzle the spicy sriracha lime sauce generously over the filled tacos.
- Garnish with fresh avocado slices, chopped cilantro, and a squeeze of fresh lime juice.
- Optional: Crush corn tortilla chips and sprinkle on top for added crunch and texture.
- Serve immediately while fish is hot and tortillas are warm, accompanied by extra lime wedges for individual preference.
Notes
- Pat fish completely dry to guarantee a crispy, golden exterior that won’t become soggy when cooking.
- Use fresh, high-quality white fish like cod or tilapia for the most tender and flavorful result.
- Adjust sriracha levels in sauce to control heat, making it milder for sensitive palates or extra spicy for heat lovers.
- Toast whole spices before grinding to enhance their aromatic complexity and deepen the seasoning’s flavor profile.
- Gluten-free option: Replace corn tortillas with lettuce wraps or use certified gluten-free tortillas for celiac-friendly tacos.
- Make sauce ahead and refrigerate for up to 3 days, allowing flavors to meld and intensify.
- Alternative protein swap: Replace fish with grilled shrimp or pulled chicken for varied meal options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 50 mg