Fish tacos are a vibrant and delicious way to bring a taste of the ocean to your table. With the added kick of spicy sriracha lime sauce, this dish is sure to awaken your taste buds. Perfect for Taco Tuesdays or any casual gathering, these tacos are not only tasty but also healthy, thanks to fresh ingredients and quick preparation.
Ingredients
Scale:
1 pound white fish fillets (such as tilapia or cod)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small corn or flour tortillas
1/2 cup plain Greek yogurt or sour cream
2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon honey (optional for sweetness)
Salt to taste
1 cup shredded cabbage (green or purple)
1/2 cup chopped fresh cilantro
1 avocado, sliced
Fresh salsa (store-bought or homemade)
Lime wedges for serving
Instructions
Prepare the Fish: Start by rinsing the fish fillets under cold water and patting them dry with paper towels.
Marinate: In a bowl, combine olive oil, cumin, paprika, garlic powder, salt, and pepper. Coat the fish fillets with the marinade and let them sit for 15-20 minutes.
Make the Spicy Sriracha Lime Sauce: In a separate bowl, mix the Greek yogurt, sriracha sauce, lime juice, lime zest, and honey (if using). Stir well until combined.
Grill the Fish: Preheat your grill or grill pan over medium-high heat. Grill the fish for about 4-5 minutes on each side.
Warm the Tortillas: While the fish is grilling, warm the tortillas on the grill for about 30 seconds on each side.
Assemble the Tacos: Flake the fish into bite-sized pieces and add to the warmed tortillas. Top with cabbage, avocado, cilantro, and the spicy sriracha lime sauce.
Serve: Serve immediately with lime wedges on the side.
