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Zesty Fish Tacos with Spicy Sriracha Lime Sauce

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Zesty Fish Tacos with Spicy Sriracha Lime Sauce combine tender, marinated cod with a creamy, spicy sauce and fresh, crunchy toppings, delivering bold coastal flavors in every bite.

Ingredients

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

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

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)

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Place cod fillets in a resealable bag, pour marinade over fish, and gently massage to coat. Refrigerate 20-40 minutes.
  2. Prepare the spicy sauce by mixing mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning and refrigerate until ready to serve.
  3. Heat a dry skillet over medium-high heat and warm each corn tortilla about 30 seconds per side. Stack and wrap in a towel to keep warm.
  4. Melt butter in skillet over medium-high heat. Cook marinated fish 3-5 minutes per side until it flakes easily. Break fish into bite-sized chunks while cooking. Remove from heat.
  5. Assemble tacos by placing cooked fish on tortillas. Top with shredded cabbage, red onion, cilantro, Cotija cheese, and jalapeño if desired. Drizzle with sriracha lime sauce and garnish with lime wedges.

Notes

  • Use tilapia, halibut, or shrimp as fish alternatives.
  • Increase sriracha or hot sauce for more heat.
  • Swap tortillas for lettuce leaves for a low-carb option.
  • Store leftover fish in airtight container in fridge up to 2 days; reheat gently.
  • Sriracha lime sauce keeps in fridge for up to 3 days.
  • Flour tortillas can be used instead of corn.
  • Grill fish as an alternative to pan-frying.
  • Substitute sour cream with Greek yogurt for a lighter sauce.
  • Add toppings like avocado or pickled onions for extra flavor.
  • Use dairy-free mayo, sour cream, and butter for a dairy-free version.

Nutrition

Find it online: https://recipesbyjanet.com/zesty-fish-tacos-with-spicy-sriracha-lime-sauce/