Description
Crispy, flaky white fish is seasoned with a zesty spice blend and served in warm corn tortillas with a creamy, spicy sriracha lime sauce and crunchy cabbage slaw.
Ingredients
Scale
For the Crust:
- 1 lb white fish fillets (such as cod or tilapia), cut into strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 8 small corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
- Juice of 1 lime
- 1 tbsp chopped fresh cilantro
- Lime wedges, for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, toss the fish strips with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
- Arrange the fish in a single layer on a baking sheet. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish cooks, prepare the sauce by whisking together the mayonnaise, sriracha, lime juice, and cilantro in a small bowl.
- Warm the corn tortillas according to package directions. To assemble each taco, place a few pieces of fish on a tortilla, top with shredded cabbage, and drizzle generously with the spicy sriracha lime sauce. Serve immediately with lime wedges on the side.
Notes
You can customize the seasonings to taste.