Description
Zesty fish tacos with a creamy and spicy sriracha lime sauce bring a delightful explosion of fresh flavors, making them a family favorite.
Ingredients
- 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
- 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
- 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)
Instructions
- In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt to marinate the fish. Place the cod fillets in a resealable bag with the marinade and refrigerate for 20-40 minutes.
- In another medium bowl, mix together mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Refrigerate until ready to use.
- Heat a dry cast iron skillet over medium-high heat. Warm each tortilla for about 30 seconds per side. Stack the tortillas in a clean kitchen towel to keep warm.
- Melt butter in the skillet, add the marinated fish, cooking for 3-5 minutes per side until the fish flakes easily. Break the fish into chunks while cooking.
- Assemble tacos with cooked fish, shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño (if using). Drizzle with the spicy sriracha lime sauce and garnish with lime wedges.
Notes
For a spicier version, adjust the amount of sriracha in the sauce. Keep toppings separate from tortillas to avoid sogginess if storing leftovers.