🌮 Zesty Fish Tacos with Spicy Sriracha Lime Sauce
📖 Description
These zesty fish tacos are a vibrant blend of bold flavors and textures. Featuring flaky white fish, crisp cabbage slaw, and a tangy, spicy sriracha-lime sauce, this dish is perfect for a light dinner or a casual get-together. Quick to prepare, healthy, and loaded with fresh ingredients, these tacos will become a regular on your table.
🍽️ Servings: 4
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yields: ~8 tacos
🐟 Ingredients
For the Fish:
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper to taste
- Juice of 1 lime
For the Spicy Sriracha Lime Sauce:
- 1/3 cup mayonnaise (or Greek yogurt for lighter option)
- 1 tbsp sriracha (adjust to taste)
- Juice of 1 lime
- 1 tsp honey or agave (optional for balance)
- Pinch of salt
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion (optional)
- 1 avocado, sliced (optional)
- Lime wedges, for serving
🔪 Instructions
- Prepare the Fish:
- Pat the fish dry. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
- Rub the mixture over the fish fillets.
- Heat a skillet over medium-high heat. Cook the fish for 3–4 minutes per side, or until opaque and flaky. Remove from heat and gently break into bite-sized pieces.
- Make the Sriracha Lime Sauce:
- In a bowl, whisk together mayo, sriracha, lime juice, honey, and salt. Adjust sriracha to your spice level.
- Assemble the Tacos:
- Warm the tortillas in a pan or microwave.
- Layer with shredded cabbage, fish pieces, and desired toppings (onion, avocado, cilantro).
- Drizzle with the spicy sauce.
- Serve with lime wedges.
📝 Cooking Notes
- Fish Tip: Use firm white fish for best texture. Avoid overcooking.
- Tortillas: Char them lightly on the stovetop for extra flavor.
- Slaw Add-on: Add grated carrots or a splash of apple cider vinegar to the cabbage for a more vibrant crunch.
💡 Tips
- Use Greek yogurt instead of mayo for a lighter, high-protein sauce.
- Double the sauce – it also works great as a salad dressing or dip!
- Make it a bowl: swap tortillas for rice or quinoa for a gluten-free fish taco bowl.
🧮 Nutritional Info (per 2 tacos, with sauce and toppings)
- Calories: ~350–400 kcal
- Protein: 22g
- Carbs: 25g
- Fat: 20g
- Fiber: 4g
- Sugar: 3g
(based on average ingredients; varies with tortilla type and sauce quantity)
💪 Health Benefits
- Lean Protein: Fish provides high-quality protein and omega-3 fatty acids.
- Anti-inflammatory: Lime, cabbage, and spices contribute antioxidants and gut-friendly fiber.
- Customizable: Easy to make low-carb, gluten-free, or dairy-free as needed.
❓ Q&A
Q: Can I use frozen fish?
A: Yes, just thaw completely and pat dry before seasoning.
Q: What fish is best for tacos?
A: Mild, flaky fish like tilapia, cod, or mahi-mahi work great.
Q: Is the sauce very spicy?
A: It has a kick! Adjust sriracha to taste or mix with yogurt to mellow the heat.
Q: Can I make it ahead of time?
A: Yes, cook the fish and prep the sauce and toppings in advance. Assemble just before serving.
Q: Are these tacos kid-friendly?
A: They can be! Reduce or omit the sriracha for a milder version.
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