Zesty Fish Tacos with Spicy Sriracha Lime Sauce

Why You’ll Love This Recipe

This dish is a vibrant twist on traditional tacos, featuring flaky fish marinated in a zesty blend of spices and lime juice. The spicy sriracha lime sauce adds a creamy heat that perfectly complements the fresh toppings of shredded cabbage, red onion, and cilantro. It's a quick and easy recipe that delivers bold flavors in every bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

• 3 tablespoons olive oil

• 1 tablespoon lime juice

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• ½ teaspoon salt

• 1.5 pounds cod fillets (or substitute tilapia or halibut)

• 1 tablespoon butter for frying

For the Spicy Sriracha Lime Sauce:

• ½ cup mayo

• ⅓ cup sour cream

• 2 tablespoons lime juice

• 1 tablespoon sriracha sauce (adjust to taste)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ¼ teaspoon salt

For Serving:

• 12 corn tortillas

• 2 cups finely shredded cabbage (green or red)

• ½ medium red onion, chopped

• 1 handful fresh cilantro, chopped

• Lime wedges

• ½ cup grated Cotija cheese (optional)

• 1 jalapeño pepper, finely chopped (optional)

Directions

1. Marinate the Fish: In a medium bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Place the cod fillets in a resealable bag, pour the marinade over the fish, and gently massage the bag to coat the fillets evenly. Let the fish marinate in the refrigerator for 20-40 minutes to allow the flavors to infuse into the meat.

2. Prepare the Spicy Sriracha Lime Sauce: While the fish marinates, prepare the spicy sauce. In a medium bowl, mix together mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt until smooth. Taste the sauce and adjust the sriracha for more heat or lime juice for extra tang. Refrigerate the sauce until you’re ready to serve the tacos.

3. Warm the Tortillas: Heat a dry cast iron skillet over medium-high heat. Warm each corn tortilla in the skillet for about 30 seconds per side, flipping with tongs. Stack the tortillas and wrap them in a clean kitchen towel to keep them warm while you finish the fish.

4. Cook the Fish: Melt butter in the skillet over medium-high heat. Add the marinated fish and cook for 3-5 minutes per side, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork. As the fish cooks, break it into bite-sized chunks using a spatula. Once cooked, remove the fish from the heat.

5. Assemble the Tacos: To assemble the tacos, place some of the cooked fish on each warmed tortilla. Top with shredded cabbage, chopped red onion, fresh cilantro, and Cotija cheese (if using). For a bit of extra heat, sprinkle on some chopped jalapeño. Drizzle the tacos with the spicy sriracha lime sauce, then garnish with a squeeze of fresh lime juice from lime wedges.

Servings and Timing

• Servings: 4 servings (12 tacos)

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Fish Options: While cod works great for these tacos, you can also use tilapia, halibut, or even shrimp as an alternative.

• Make it Spicier: Add extra sriracha or a splash of hot sauce to the sauce if you love more heat.

• Lettuce Wraps: For a low-carb option, swap out the tortillas for lettuce leaves and enjoy the tacos as lettuce wraps.

Storage/Reheating

• Leftovers: Store any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before assembling the tacos.

• Sauce Storage: The spicy sriracha lime sauce can be stored in the refrigerator for up to 3 days.

FAQs

Can I use flour tortillas instead of corn?

Absolutely! If you prefer flour tortillas, feel free to use them instead of corn. Just warm them the same way for a soft and pliable texture.

Can I grill the fish instead of pan-frying?

Yes, grilling the fish is a great alternative. Just brush the fillets with olive oil and cook on a preheated grill for 3-4 minutes per side until flaky and tender.

What can I substitute for sour cream in the sauce?

You can substitute sour cream with Greek yogurt for a lighter, tangier option in the sriracha lime sauce.

Can I prepare the sauce ahead of time?

Yes, the sriracha lime sauce can be made in advance and stored in the refrigerator for up to 3 days.

What toppings can I add to the tacos?

Additional toppings like sliced avocado, pickled red onions, or a squeeze of fresh lime juice can enhance the flavor and texture of your tacos.

Is this recipe gluten-free?

Yes, by using corn tortillas and ensuring that all ingredients are gluten-free, this recipe can be enjoyed by those following a gluten-free diet.

Can I use frozen fish fillets?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before marinating.

How do I know when the fish is cooked?

The fish is done when it flakes easily with a fork and is opaque throughout.

Can I make this recipe dairy-free?

Yes, by using dairy-free alternatives for the mayo, sour cream, and butter, you can make this recipe dairy-free.

How can I make the tacos spicier?

To increase the heat, add more sriracha to the sauce or include finely chopped jalapeños as a topping.

Conclusion

These Zesty Fish Tacos with Spicy Sriracha Lime Sauce are a flavorful and satisfying meal that's easy to prepare and customize. The combination of tender fish, spicy sauce, and fresh toppings makes each bite a delightful experience. Whether you're a seafood enthusiast or new to fish tacos, this recipe is sure to become a favorite in your culinary repertoire.