Crispy Fish Tacos with Tangy Sriracha Lime Drizzle

Description

Experience the tantalizing blend of crispy fish and zesty flavors with our Crispy Fish Tacos featuring a Tangy Sriracha Lime Drizzle. This recipe offers a delightful twist on traditional fish tacos, incorporating spicy, creamy, and citrus notes that elevate the dish to a festive and flavorful meal. Perfect for taco nights or a vibrant family dinner, this dish is not only delicious but also quick to prepare.

Ingredients

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 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

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)

Step-by-step Directions

1. Marinate the Fish

In a medium bowl, mix the 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 ensure proper coating. Refrigerate for 20-40 minutes to marinate.

2. Prepare the Sauce

Combine the mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt in a medium bowl until smooth. Adjust the seasoning as needed and keep it chilled until ready to serve.

3. Warm the Tortillas

Heat a cast iron skillet over medium-high heat. Warm each tortilla for approximately 30 seconds on each side or until soft and pliable. Keep the tortillas wrapped in a clean kitchen towel to retain warmth.

4. Cook the Fish

Melt butter in the same skillet over medium-high heat. Add the marinated fish when the skillet is hot, cooking for 3-5 minutes on each side until the fish can easily flake with a fork. Break the cooked fish into chunks and then remove from the skillet.

5. Assemble the Tacos

Place chunks of the cooked fish onto the warmed tortillas. Top with shredded cabbage, chopped red onion, cilantro, Cotija cheese, and jalapeño if using. Drizzle with the tangy sriracha lime sauce and garnish with lime wedges.

Servings and Preparation/Cooking Time

This recipe serves approximately 4 people. Preparation time is about 15 minutes, marinating takes 20-40 minutes, and cooking time is approximately 10 minutes.

Tips for Storage and Reheating

• Store leftover fish separately from tortillas and toppings in airtight containers in the refrigerator for up to three days.
• To reheat, gently warm the fish in a skillet or in the microwave until heated through. Freshly warm tortillas for best taste.
• Assemble tacos immediately before serving to maintain the best texture and flavor.

Conclusion

This Crispy Fish Tacos with Tangy Sriracha Lime Drizzle recipe promises a deliciously engaging meal that is both satisfying and straightforward to prepare. Every element, from the zesty marinade to the creamy, spicy sauce, works in harmony to produce a dish that’s sure to impress at any dining table. Enjoy the burst of flavors that make every bite a delightful experience.

Crispy Fish Tacos with Tangy Sriracha Lime Drizzle

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Experience the tantalizing blend of crispy fish and zesty flavors with our Crispy Fish Tacos featuring a Tangy Sriracha Lime Drizzle. This recipe offers a delightful twist on traditional fish tacos, incorporating spicy, creamy, and citrus notes that elevate the dish to a festive and flavorful meal. Perfect for taco nights or a vibrant family dinner, this dish is not only delicious but also quick to prepare.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Marinate the Fish: In a medium bowl, mix the olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Place the cod fillets in a resealable bag, pour in the marinade, and refrigerate for 20-40 minutes.
2. Prepare the Sauce: Combine mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt in a bowl. Adjust seasoning and keep chilled.
3. Warm the Tortillas: Heat a skillet and warm each tortilla for 30 seconds on each side.
4. Cook the Fish: Melt butter in a skillet, cook marinated fish for 3-5 minutes on each side until flaky.
5. Assemble the Tacos: Place cooked fish on tortillas, top with cabbage, red onion, cilantro, Cotija cheese, jalapeño, drizzle with sauce, and garnish with lime wedges.

• Prep Time: 15 minutes
• Cook Time: 10 minutes