Zesty Fish Tacos with Spicy Sriracha Lime Sauce

Introduction

There’s nothing quite like a zesty fish taco with all the trimmings. These Zesty Fish Tacos pack a flavorful punch with perfectly seasoned cod, fresh toppings, and a spicy sriracha lime sauce that ties everything together. Whether you’re cooking for Taco Tuesday or just craving a fresh and healthy meal, these tacos will become a new favorite in your recipe collection. With the option to customize the toppings, these tacos are fun, easy, and perfect for family dinners or casual get-togethers.

Why This Recipe is Perfect for You

These fish tacos are quick, easy, and bursting with flavors. They offer a light, refreshing alternative to traditional meat tacos, and the sriracha lime sauce adds just the right amount of spice and tang. Whether you’re a seafood lover or just looking to add some variety to your taco game, this dish checks all the boxes. Plus, the fresh cabbage and cilantro add a satisfying crunch that complements the tender, flaky fish.

Ingredients

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.

Kitchen Equipment Needed

• Cast iron skillet or large frying pan
• Mixing bowls for marinating the fish and preparing the sauce
• Tongs for flipping the tortillas
• Spatula for breaking up the fish

Tips and Shortcuts

• Time-Saving Tip: If you’re short on time, you can buy pre-shredded cabbage and use store-bought sriracha mayo instead of making the sauce from scratch.
• Grilling Option: For an extra smoky flavor, grill the fish instead of pan-frying it. Just brush the fillets with oil and grill for 3-4 minutes per side.
• Make-Ahead Sauce: The spicy sriracha lime sauce can be made up to 3 days in advance and stored in the fridge.

Recipe Swaps and 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.

How to Store 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. The spicy sriracha lime sauce can also be stored in the refrigerator for up to 3 days.

Food and Drink Pairings

These fish tacos pair wonderfully with a light, crisp beer like a Mexican lager or pilsner. For wine lovers, serve them with a refreshing Sauvignon Blanc or Pinot Grigio. If you prefer non-alcoholic options, a cold sparkling water with lime or a homemade agua fresca is a great choice.

Frequently Asked Questions (FAQ)

Q: Can I use flour tortillas instead of corn?
A: 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.

Q: Can I grill the fish instead of pan-frying?
A: 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.

Q: What can I substitute for sour cream in the sauce?
A: You can substitute sour cream with Greek yogurt for a lighter, tangier option in the sriracha lime sauce.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Zesty Fish Tacos with Spicy Sriracha Lime Sauce

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• Author: Mia Martinez
• Total Time: 30-40 minutes

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Description

Enjoy bold flavors with Zesty Fish Tacos topped with a spicy Sriracha lime sauce, combining a perfect balance of heat and tang for a fresh, delicious bite!

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Ingredients

For the Fish:

3 tablespoons olive oil

1 tablespoon lime juice

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon salt

1.5 pounds cod fillets (or substitute tilapia or halibut)

1 tablespoon butter for frying

For the Sauce:

1/2 cup mayo

1/3 cup sour cream

2 tablespoons lime juice

1 tablespoon sriracha sauce

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/4 teaspoon salt

For Serving:

12 corn tortillas

2 cups finely shredded cabbage (green or red)

1/2 medium red onion, chopped

1 handful fresh cilantro, chopped

Lime wedges

1/2 cup grated Cotija cheese (optional)

1 jalapeño pepper, finely chopped (optional)

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Instructions

Marinate the Fish:

In a medium bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Add the cod fillets to a resealable bag, pour in the marinade, and massage to coat the fish. Place in the fridge to marinate for 20-40 minutes.

Prepare the Sauce:

In a medium bowl, mix together the mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to use.

Warm the Tortillas:

Heat a dry cast iron skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, using tongs to flip. Stack the tortillas in a clean kitchen towel to keep them warm while preparing the fish.

Cook the Fish:

Melt the butter in the skillet over medium-high heat. Once hot, add the marinated fish and cook for 3-5 minutes per side, until the fish flakes easily with a fork. Break the fish into chunks while cooking, then remove from heat.

Assemble the Tacos:

Serve the cooked fish on warmed tortillas with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño (optional). Drizzle with the spicy sriracha lime sauce and garnish with lime wedges.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 4 servings (12 tacos)