Description
Indulge in fresh, zesty fish tacos featuring crispy cabbage, tangy lime, and spiced grilled fish, topped with a spicy sriracha lime sauce.
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
- Marinate the Fish: 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 the bag to coat the fish evenly. Refrigerate for 20-40 minutes.
- Prepare the Sauce: In another medium bowl, mix together mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to use.
- Warm the Tortillas: Heat a dry cast iron skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, using tongs to flip. Stack the tortillas in a clean kitchen towel to keep them warm.
- Cook the Fish: Melt butter in the skillet over medium-high heat. Once hot, add the marinated fish and cook for 3-5 minutes per side, until the fish flakes easily with a fork. Break the fish into chunks while cooking.
- Assemble the Tacos: Serve the cooked fish on the warmed tortillas with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño (if using). Drizzle with the spicy sriracha lime sauce and garnish with lime wedges.
Notes
For an extra crunch, toast the tortillas on the skillet for a delightful char.
