Description
Delicious fish tacos with a zesty cilantro slaw and a spicy sriracha mayo.
Ingredients
Scale
- 1 lb white fish fillets (cod, mahi-mahi, or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 12 corn tortillas
- For the Cilantro Slaw:
- 1/2 head green cabbage, shredded
- 1/2 cup cilantro, chopped
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp honey
- Salt and pepper to taste
- For the Sriracha Mayo:
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha sauce (adjust to your spice preference)
- 1 tbsp lime juice
Instructions
- Prepare the Cilantro Slaw: In a bowl, combine shredded cabbage, cilantro, mayonnaise, lime juice, honey, salt, and pepper. Mix well and set aside.
- Make the Sriracha Mayo: In a separate bowl, mix mayonnaise, sriracha sauce, and lime juice. Adjust sriracha for desired spice level.
- Cook the Fish: Heat olive oil in a skillet over medium heat. Season fish fillets with chili powder, cumin, salt, and pepper. Cook for 3-4 minutes per side, or until cooked through and flakes easily with a fork.
- Warm the Tortillas: Warm corn tortillas in a dry skillet or microwave.
- Assemble the Tacos: Flake the cooked fish into smaller pieces. Fill each tortilla with flaked fish, cilantro slaw, and a drizzle of sriracha mayo.
- Serve immediately and enjoy your fish tacos.
Notes
- You can use any white fish you prefer.
- Adjust the amount of sriracha to your spice preference.
- For a healthier option, use Greek yogurt instead of mayonnaise in the slaw and mayo.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg