Zesty Fish Tacos with Spicy Sriracha Lime Sauce Recipe

Introduction

These zesty fish tacos bring a vibrant mix of flavors with tender, marinated cod and a spicy sriracha lime sauce. Perfect for a quick weeknight dinner or casual weekend gathering, they offer a refreshing twist on a classic favorite.

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1.5 pounds cod fillets (or substitute tilapia or halibut)
• 1 tablespoon butter for frying
• 1/2 cup mayo
• 1/3 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon sriracha sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 12 corn tortillas
• 2 cups finely shredded cabbage (green or red)
• 1/2 medium red onion, chopped
• 1 handful fresh cilantro, chopped
• Lime wedges
• 1/2 cup grated Cotija cheese (optional)
• 1 jalapeño pepper, finely chopped (optional)

Instructions

1. Step 1: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Place the cod fillets in a resealable bag, pour in the marinade, and massage to coat the fish evenly. Refrigerate for 20 to 40 minutes to marinate.
2. Step 2: Prepare the sauce by mixing mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt in a medium bowl until smooth. Taste and adjust seasoning if necessary. Chill until ready to serve.
3. Step 3: Heat a dry cast iron skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side, flipping with tongs. Stack them in a clean kitchen towel to keep warm.
4. Step 4: Melt butter in the skillet over medium-high heat. Add the marinated fish and cook for 3 to 5 minutes per side, breaking the fish into chunks as it cooks. The fish is done when it flakes easily with a fork. Remove from heat.
5. Step 5: Assemble the tacos by placing chunks of cooked fish on warmed tortillas. Top with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño if using. Drizzle with the spicy sriracha lime sauce and serve with lime wedges.

Tips & Variations

• For a milder spice level, reduce the amount of sriracha or omit the jalapeño.
• Substitute cod with tilapia or halibut for different flavor and texture options.
• Use flour tortillas instead of corn if preferred, but warm them gently to prevent tearing.
• Add avocado slices or a fresh mango salsa for extra creaminess and sweetness.

Storage

Store any leftover cooked fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Tortillas can be wrapped in foil and reheated in a warm oven or skillet. Reheat fish gently to avoid drying out. Assemble tacos just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish works well. Just be sure to fully thaw and pat it dry before marinating to avoid excess moisture during cooking.

What can I substitute for sour cream in the sauce?

You can use Greek yogurt as a healthier alternative, which will keep the sauce creamy with a slight tang.

Zesty Fish Tacos with Spicy Sriracha Lime Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

These Zesty Fish Tacos with Spicy Sriracha Lime Sauce offer a vibrant and flavorful twist on a classic favorite. Tender cod fillets are marinated in a zesty blend of lime, chili powder, and cumin, then pan-fried to perfection. Paired with a creamy, spicy sriracha lime sauce and topped with crisp cabbage, fresh onion, cilantro, and optional Cotija cheese and jalapeño, these tacos deliver a perfect balance of spice, tang, and crunch for a deliciously satisfying meal.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30-50 minutes
• Yield: 12 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Fish:

• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1.5 pounds cod fillets (or substitute tilapia or halibut)
• 1 tablespoon butter for frying

For the Sauce:

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon sriracha sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt

For Serving:

• 12 corn tortillas
• 2 cups finely shredded cabbage (green or red)
• 1/2 medium red onion, chopped
• 1 handful fresh cilantro, chopped
• Lime wedges
• 1/2 cup grated Cotija cheese (optional)
• 1 jalapeño pepper, finely chopped (optional)

Instructions

1. Marinate the Fish: In a medium bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Place cod fillets in a resealable bag, pour marinade over, and massage to coat evenly. Refrigerate for 20-40 minutes to infuse flavors.
2. Prepare the Sauce: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
3. Warm the Tortillas: Preheat a dry cast iron skillet over medium-high heat. Warm each corn tortilla for about 30 seconds per side, flipping with tongs until soft and pliable. Stack warmed tortillas in a clean kitchen towel to retain heat.
4. Cook the Fish: Melt butter in the warm skillet over medium-high heat. Add marinated fish and cook for 3-5 minutes per side until the fish flakes easily with a fork. While cooking, break the fillets into bite-sized chunks. Remove from heat once cooked through.
5. Assemble the Tacos: Place chunks of cooked fish onto warmed tortillas. Top with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño if using. Drizzle with spicy sriracha lime sauce and garnish with lime wedges before serving.

Notes

• Feel free to substitute cod with tilapia or halibut based on availability or preference.
• If you prefer less heat, reduce or omit the jalapeño and sriracha sauce in the sauce.
• To keep tortillas warm for longer, wrap them tightly in foil after warming.
• For a dairy-free option, substitute mayo and sour cream with vegan alternatives and omit Cotija cheese.
• Leftover fish can be stored in the refrigerator for up to 2 days and reheated gently in a skillet.

Keywords: Fish Tacos, Mexican Tacos, Spicy Fish Recipe, Sriracha Lime Sauce, Cod Tacos, Easy Fish Tacos, Dinner Recipe