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Delicious zesty fish tacos with fresh ingredients and vibrant toppings

Zesty Fish Tacos

Quick, delicious fish tacos featuring crispy fish, crunchy toppings, and a spicy Sriracha lime sauce that transport you to a sunny beach with every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 1 lb white fish fillets (like cod or tilapia) You can substitute shrimp, chicken, or veggies.
  • 1 cup corn flour (or all-purpose flour for a softer bite)
  • 2 tablespoons taco seasoning Store-bought or homemade.
  • Oil for frying
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or slaw mix
  • 1 cup diced tomatoes
  • Fresh cilantro For garnish.
For the Spicy Sriracha Lime Sauce
  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha Adjust to spice level preference.
  • 1 each lime Juice of 1 lime.
  • a pinch salt

Method
 

Preparation
  1. Pat the fish fillets dry with paper towels and cut them into strips. Season with taco seasoning. Optionally, let them marinate for about 15 minutes.
Make the Sauce
  1. In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and salt until combined. Taste and adjust Sriracha as needed. Set aside.
Cook the Fish
  1. Heat oil in a large skillet over medium-high heat. Once hot, add fish strips and cook for 3-4 minutes per side, or until golden brown. Transfer them to a plate lined with paper towels.
Warm the Tortillas
  1. In the same pan, add more oil if needed and heat the tortillas one minute on each side until warm and pliable.
Assemble the Tacos
  1. On each tortilla, add fish strips, top with shredded cabbage, diced tomatoes, and drizzle with the spicy Sriracha lime sauce. Garnish with fresh cilantro before serving.

Notes

Don't skimp on the sauce! If you have leftovers, use the sauce as a dip for veggies or fries. For a crowd, set up a taco bar with toppings for customization. Leftover fish can be used in a seafood salad the next day.