Zesty Fish Tacos with Spicy Sriracha Lime Sauce

These Zesty Fish Tacos are bursting with bold flavor and vibrant color, making them a fresh and satisfying twist on taco night.

Tender, marinated cod is pan-seared to perfection, then tucked into warm corn tortillas and topped with crunchy cabbage, bright herbs, and a creamy, spicy sriracha lime sauce.

They’re quick to prepare, easy to customize, and guaranteed to bring a kick of coastal flavor to your table.

Why You’ll Love This Recipe:

People will love this recipe because it’s the perfect combination of fresh, spicy, creamy, and crunchy—all wrapped in a warm tortilla.

The marinated fish is full of flavor, the toppings add great texture, and the sriracha lime sauce ties it all together with a bold, tangy kick.

It’s fun to eat, easy to make, and feels like a beachside treat right from your kitchen.

Key Ingredients:

Cod Fillets: Mild, flaky, and perfect for soaking up bold flavors, cod makes a delicious base for these tacos. You can also swap in tilapia or halibut.

Chili Powder & Cumin: These warming spices bring depth and a gentle heat to the marinated fish.

Sriracha Sauce: Adds a spicy, tangy kick to the creamy sauce, giving the tacos their signature zesty bite.

Fresh Lime Juice: Brightens both the marinade and the sauce, adding a citrusy pop that balances the richness.

Cabbage & Red Onion: Crunchy and fresh, they add texture and a refreshing contrast to the tender fish.

Cotija Cheese (optional): A salty, crumbly finishing touch that brings out all the savory flavors.

Zesty Fish Tacos with Spicy Sriracha Lime Sauce

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)

Instructions:

Step 1: Marinate the Fish

In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and salt.

Place the fish fillets in a resealable bag or shallow dish, pour the marinade over them, and gently coat.

Cover and refrigerate for 20–40 minutes to let the flavors soak in.

Step 2: Mix the Sauce

In another bowl, stir together mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until creamy and smooth.

Adjust the seasoning to your liking, then cover and chill until ready to serve.

Step 3: Warm the Tortillas

Heat a dry skillet over medium-high heat.

Toast each tortilla for about 30 seconds on each side until warm and slightly charred.

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Stack them in a clean towel to keep them soft and warm.

Step 4: Cook the Fish

In the same skillet, melt the butter over medium-high heat.

Add the marinated fish and cook for 3–5 minutes per side, or until the fish flakes easily with a fork.

Break it into bite-sized pieces as it finishes cooking, then remove from heat.

Step 5: Build the Tacos

Place pieces of fish onto warm tortillas.

Top with shredded cabbage, red onion, cilantro, Cotija cheese, and jalapeño if using.

Finish with a drizzle of the sriracha lime sauce and a squeeze of fresh lime.

Notes:

Fish Choices: Cod is ideal for its mild flavor and flakiness, but tilapia, halibut, mahi-mahi, or even shrimp work great as alternatives.

Marinating Time: Marinate the fish for at least 20 minutes, but no more than 45. Too long, and the lime juice can start to “cook” the fish and change its texture.

Tortilla Tip: Warm tortillas directly on a dry skillet or over an open flame for added flavor and flexibility—this helps prevent cracking when folding.

Make-Ahead Sauce: The sriracha lime sauce can be made a day in advance. The flavors deepen as it rests in the fridge.

Spice Level: Adjust the sriracha to your taste. For more heat, add extra sriracha or a dash of hot sauce. For less heat, reduce it or substitute with a milder chili sauce.

Serving Idea: Create a taco bar with bowls of toppings so everyone can build their own—great for gatherings or family-style dinners.

Leftovers: Store leftover fish and sauce separately. Reheat the fish gently in a pan to avoid drying it out, and refresh tortillas in the skillet before serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 (2 tacos)

Frequently Asked Questions:

Can I use a different type of fish besides cod?

Yes! You can substitute cod with tilapia, halibut, mahi-mahi, or even salmon—any mild, flaky fish works well in this recipe.

Just adjust the cooking time based on the thickness of the fillets.

Is the sauce very spicy? Can I tone it down?

The sauce has a mild to moderate kick from the sriracha.

To reduce the heat, use less sriracha or add more sour cream.

If you like it spicier, simply add an extra teaspoon or two of sriracha.

Can I prepare the fish and sauce ahead of time?

Yes! The sauce can be made up to 2 days in advance and stored in the fridge.

You can also marinate the fish ahead of time and store it covered in the refrigerator for up to 24 hours before cooking.

Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas are a great alternative if you prefer a softer or larger wrap.

Just warm them the same way in a dry skillet or wrapped in foil in the oven.

How do I keep the fish from breaking apart when cooking?

Fish is delicate, so handle it gently and avoid flipping it too soon.

Let it sear undisturbed for a few minutes on each side.

Using a fish spatula helps keep it intact when turning.

How long should I marinate the fish?

Marinate for 20 to 40 minutes in the fridge.

This gives the fish enough time to absorb the flavors without becoming mushy from the lime juice.

Avoid marinating for too long, especially with citrus, as it can start to break down the texture of the fish.

What’s the best way to prevent the fish from sticking to the pan?

Make sure your skillet is properly preheated and the oil is hot before adding the fish.

Also, don’t move the fish around too early—let it sear undisturbed for 3–5 minutes per side to naturally release from the pan.

How can I tell when the fish is done cooking?

The fish is done when it flakes easily with a fork and turns opaque all the way through.

For safety, you can check with a food thermometer—fish is fully cooked at an internal temperature of 145°F (63°C).

Can I make the sauce by hand, or should I use a blender?

No blender needed! The sauce comes together easily by whisking it by hand in a bowl.

Just make sure the mayo and sour cream are well combined for a smooth texture.

Should I warm all the tortillas at once or one at a time?

You can warm them one at a time in a skillet for best texture, or wrap a stack in foil and warm them in the oven at 350°F for about 10 minutes.

Keep them wrapped in a clean kitchen towel to stay warm and pliable.