Description
Crispy, flavorful fish tacos topped with a tangy and spicy sriracha lime sauce for a perfect balance of heat and zest.
Ingredients
Scale
For the Crust:
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
- 1 tbsp lime juice
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- In a shallow bowl, mix flour, paprika, garlic powder, cumin, salt, and pepper. Coat fish fillets evenly with the mixture.
- Heat oil in a skillet over medium-high heat. Fry fish fillets for 3-4 minutes per side until golden and crispy. Drain on paper towels and slice into strips.
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make the spicy sauce.
- Warm tortillas in a dry skillet or microwave. Assemble tacos by placing fish strips on tortillas, topping with shredded cabbage, red onion, and cilantro.
- Drizzle with sriracha lime sauce and serve with lime wedges on the side.
Notes
You can customize the seasonings to taste.