Quick Sriracha Lime Fish Tacos
Quick Sriracha Lime Fish Tacos
Ingredients
For the Sriracha Lime Fish
- 1 1/4 pounds cod fillets, cut into 1-inch strips
- 1 tablespoon olive oil
- 2 tablespoons sriracha
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 12 corn tortillas
- 1 avocado, sliced or diced
- 1/4 cup red onion, thinly sliced or finely diced
- 2 tablespoons fresh cilantro, chopped, for garnish
- lime wedges, for serving
Instructions
- 1
Prepare the creamy slaw: In a medium bowl, combine the shredded green cabbage, mayonnaise, 1 tablespoon sriracha, 1 tablespoon lime juice, chopped fresh cilantro, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until well combined. Cover and refrigerate while you prepare the fish.
⏱️ 5 min
- 2
Marinate the fish: In a separate bowl, combine the 2 tablespoons sriracha, 2 tablespoons lime juice, garlic powder, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the cod strips and toss gently to coat evenly. Let marinate for 5-10 minutes.
⏱️ 5 min
- 3
Cook the fish: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated fish in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily with a fork.
⏱️ 8 min
- 4
Warm the tortillas: While the fish is cooking, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
⏱️ 2 min
- 5
Assemble the tacos: To assemble, place a few strips of cooked fish into each warm tortilla. Top with a generous spoonful of creamy sriracha lime slaw, sliced avocado, thinly sliced red onion, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Sriracha Lime Fish Tacos
Ingredients
For the Sriracha Lime Fish
- 1 1/4 pounds cod fillets, cut into 1-inch strips
- 1 tablespoon olive oil
- 2 tablespoons sriracha
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 12 corn tortillas
- 1 avocado, sliced or diced
- 1/4 cup red onion, thinly sliced or finely diced
- 2 tablespoons fresh cilantro, chopped, for garnish
- lime wedges, for serving
Instructions
- 1
Prepare the creamy slaw: In a medium bowl, combine the shredded green cabbage, mayonnaise, 1 tablespoon sriracha, 1 tablespoon lime juice, chopped fresh cilantro, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until well combined. Cover and refrigerate while you prepare the fish.
⏱️ 5 min - 2
Marinate the fish: In a separate bowl, combine the 2 tablespoons sriracha, 2 tablespoons lime juice, garlic powder, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the cod strips and toss gently to coat evenly. Let marinate for 5-10 minutes.
⏱️ 5 min - 3
Cook the fish: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated fish in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily with a fork.
⏱️ 8 min - 4
Warm the tortillas: While the fish is cooking, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
⏱️ 2 min - 5
Assemble the tacos: To assemble, place a few strips of cooked fish into each warm tortilla. Top with a generous spoonful of creamy sriracha lime slaw, sliced avocado, thinly sliced red onion, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 3 min