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Zesty Fish Tacos with Spicy Sriracha Lime Sauce

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Flavorful fish tacos made with tender seasoned white fish, crisp fresh toppings, and a creamy spicy sriracha lime sauce for a bold and satisfying meal.

Ingredients

  • 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onion
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • For the spicy sriracha lime sauce:
  • 1/2 cup mayonnaise or Greek yogurt
  • 1–2 tablespoons sriracha (adjust to taste)
  • Juice of 1 lime
  • Pinch of salt

Instructions

  1. Pat the fish fillets dry and rub them with olive oil.
  2. Mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper, then coat the fish evenly with the spice blend.
  3. Heat a skillet over medium heat and cook the fish for 3–4 minutes per side, until it flakes easily with a fork and reaches an internal temperature of 145°F.
  4. Remove the fish from the pan and break it into large flakes.
  5. In a small bowl, whisk together mayonnaise (or Greek yogurt), sriracha, lime juice, and a pinch of salt to make the sauce.
  6. Warm the tortillas in a dry skillet or microwave until soft and pliable.
  7. Assemble the tacos by adding fish to each tortilla, topping with shredded cabbage, diced tomatoes, red onion, and a drizzle of the spicy sriracha lime sauce.
  8. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

  • Grill the fish instead of pan-cooking for a smoky flavor.
  • Use Greek yogurt instead of mayonnaise for a lighter sauce option.
  • Add sliced avocado, mango salsa, radishes, or shredded carrots for extra flavor and texture.
  • Use corn tortillas and verify seasonings for a gluten-free option.
  • Store fish, toppings, and sauce separately for up to 2 days.
  • Reheat fish gently to avoid drying it out.

Nutrition

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