Description
Crispy fish tacos with a zesty pink sriracha sauce and quick-pickled cabbage. A fresh, spicy, and satisfying dish perfect for weeknights with bold Mexican-inspired flavors and a vibrant crunch.
Ingredients
1.2 lb / 600g firm white fish fillets (cod, halibut, or mahi-mahi)
Zest of 1 lime
3 tbsp lime juice
1 tbsp chipotle powder
1 tbsp finely chopped canned jalapeño (seeded if sensitive)
¼ cup finely chopped cilantro or coriander
2 cloves minced garlic
3 tbsp olive oil (high smoke point oil)
Salt and pepper to taste (prefer sea salt)
4 cups shredded red cabbage
3 sliced green onion stems (scallions)
2 tbsp red wine vinegar (or white vinegar)
½ tsp fine salt (for slaw)
¾ cup sour cream or yogurt (sour cream preferred)
2–3 tbsp sriracha (adjust for spice)
1 tbsp olive oil (for cooking fish)
12 small tortillas (corn or flour)
Lime wedges (optional garnish)
Cilantro leaves (for serving)
Instructions
Mix fish marinade ingredients (zest, lime juice, chipotle powder, jalapeño, cilantro/coriander, garlic, olive oil) in a ziplock bag. Seal and set aside for 20 minutes.
Marinate fish in fridge (max 1 hour to avoid overcooking).
Combine cabbage, green onions, vinegar, and slaw salt in a bowl. Let sit while fish marinates.
Heat 1 tbsp olive oil in a skillet. Cook fish fillets 2–3 minutes per side until flaky. Season with salt and pepper.
Blend sour cream/yogurt with sriracha for pink sauce. Adjust heat to taste.
Warm tortillas separately. Assemble with fish, slaw, and serve with sauce, lime, and cilantro.
Notes
Use white or apple cider vinegar for halal compliance
Quick pickled slaw can be made up to 2 days ahead
Choose corn tortillas for a gluten-free option
Adjust chipotle powder to control heat
- Prep Time: 20
- Cook Time: 5
- Category: Dinner
- Method: Stir-frying/Pan-frying
- Cuisine: Mexican-influenced
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg