Zesty fish tacos with sriracha lime sauce
These tacos feature flaky, seasoned fish tucked into warm tortillas, topped with a crunchy slaw and drizzled with a creamy sriracha lime sauce. They’re light yet satisfying — perfect for taco night with a twist.
⏱ Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
For the Fish:
1 ½ lbs white fish (cod, tilapia, halibut, or mahi-mahi)
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt & pepper, to taste
Juice of ½ lime
For the Slaw:
2 cups shredded cabbage (green, purple, or mix)
½ cup shredded carrots
2 tbsp mayo or Greek yogurt
1 tbsp lime juice
1 tsp honey or agave
Salt & pepper, to taste
For the Sriracha Lime Sauce:
¼ cup mayonnaise (or Greek yogurt for lighter)
1 tbsp lime juice
1–2 tsp sriracha (adjust to spice preference)
½ tsp honey
Pinch of salt
For Assembly:
8 small corn or flour tortillas
Fresh cilantro, chopped
Lime wedges, for serving
Instructions
1. Prepare the Fish
Pat fish dry and cut into taco-size pieces.
Mix olive oil, lime juice, and spices; rub onto fish.
Cook in a skillet over medium-high 3–4 minutes per side (or grill) until flaky.
2. Make the Slaw
Toss cabbage, carrots, mayo, lime juice, honey, salt, and pepper in a bowl. Chill until ready.
3. Make the Sauce
Whisk together mayo, lime juice, sriracha, honey, and salt until smooth.
4. Assemble the Tacos
Warm tortillas in a dry skillet or over a flame.
Layer fish, slaw, and a drizzle of sriracha lime sauce.
Garnish with cilantro and a squeeze of lime.
Serving Suggestions
Pair with Mexican street corn (elote) or a black bean salad.
Add avocado slices or pickled onions for extra flavor.
Serve with a sparkling lime agua fresca.
Tips & Notes
Use a firm: white fish so it doesn’t fall apart while cooking.
For crispy tacos: lightly pan-fry tortillas in oil before filling.
Double the sriracha lime sauce: — it’s amazing as a dip for roasted veggies or fries!
Nutrition information
Calories: 420
Protein: 32g
Carbs: 35g
Fat: 16g
Fiber: 4g
Sugars: 6g