Description
These zesty fish tacos are topped with a spicy Sriracha lime sauce that brings a kick of flavor. Perfect for a quick weeknight dinner or taco Tuesday!
Ingredients
Scale
- 1 lb white fish fillets (such as tilapia or cod), patted dry
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 8 small corn tortillas
- For the Spicy Sriracha Lime Sauce:
- 1/2 cup sour cream
- 2 tbsp Sriracha sauce
- Juice of 1 lime
- 1 tsp honey
- To Serve:
- 1 cup cabbage slaw
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- In a small bowl, mix together the sour cream, Sriracha, lime juice, and honey for the sauce. Set aside.
- In another bowl, combine chili powder, cumin, salt, and pepper. Rub the mixture onto both sides of the fish fillets.
- Heat olive oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side, until flaky and cooked through. Remove and let rest.
- Warm the tortillas in the same skillet or microwave.
- Flake the fish and assemble tacos with slaw, avocado, cilantro, and a drizzle of the spicy sauce. Serve with lime wedges.
Notes
Adjust the Sriracha to your spice level. Serve immediately for best crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 280
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 25g
- Protein: 25g