Description
Zesty Fish Tacos with Spicy Sriracha Lime Sauce are quick, bold, and packed with flavor—featuring marinated cod, fresh toppings, and a creamy spicy sauce that brings it all together.
Ingredients
• 3 tablespoons olive oil
• 3 tablespoons lime juice (divided)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons garlic powder (divided)
• 3/4 teaspoon salt (divided)
• 1.5 pounds cod fillets (or tilapia/halibut)
• 1 tablespoon butter
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon sriracha sauce
• 1 teaspoon smoked paprika
• 12 corn tortillas
• 2 cups shredded cabbage
• 1/2 medium red onion, chopped
• 1/2 cup grated Cotija cheese (optional)
• 1 jalapeño, finely chopped (optional)
• 1 handful fresh cilantro, chopped
• Lime wedges for serving
Instructions
1. In a bowl, whisk olive oil, lime juice, chili powder, cumin, garlic powder, and salt.
2. Add fish to a zip-top bag with marinade, seal, and refrigerate 20–40 minutes.
3. In another bowl, whisk mayo, sour cream, sriracha, lime juice, paprika, garlic powder, and salt. Chill.
4. Heat tortillas in a dry skillet until soft and warm; keep wrapped in a clean towel.
5. Melt butter in skillet over medium-high heat. Cook marinated fish 3–5 minutes per side until flaky.
6. Break fish into chunks. Assemble tacos with fish, cabbage, onion, cilantro, Cotija, and jalapeño.
7. Drizzle with spicy sriracha lime sauce and garnish with lime wedges. Serve immediately.
Notes
– Use tilapia or halibut if cod is unavailable.
– For milder heat, reduce sriracha or add honey to the sauce.
– Tortillas can be lightly oiled and pan-fried for crispier texture.
– Store components separately for best leftovers.
– Sauce can be made ahead and stored for up to 4 days.
- Prep Time: 15
- Cook Time: 10
- Method: Skillet
- Cuisine: Mexican