Name: Zesty Fish Tacos with Spicy Sriracha Lime Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb white fish fillets (cod, tilapia, or mahi-mahi); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 2 cups shredded cabbage or slaw mix; 1/4 cup red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 8 corn or flour tortillas; 1/2 cup mayonnaise; 2 tablespoons sriracha; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 teaspoon honey

I make Zesty Fish Tacos with Spicy Sriracha Lime Sauce when I want something fresh, bold, and full of vibrant flavor. The tender fish, crunchy toppings, and creamy spicy sauce come together in tacos that feel light, exciting, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make and packed with contrast. The fish is mild and flaky, the toppings add crunch and freshness, and the sriracha lime sauce brings just the right amount of heat and tang. I also like how customizable these tacos are depending on what I have on hand. Zesty Fish Tacos with Spicy Sriracha Lime Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white fish fillets like cod, tilapia, or mahi-mahi
olive oil
salt
black pepper
smoked paprika
garlic powder
cumin

shredded cabbage or slaw mix
red onion, thinly sliced
fresh cilantro

corn or flour tortillas

mayonnaise
sriracha
lime juice
lime zest
honey

Directions

I start by patting the fish dry and seasoning it with salt, pepper, smoked paprika, garlic powder, and cumin. I heat olive oil in a skillet over medium-high heat and cook the fish for a few minutes per side until flaky and cooked through. I remove it from the pan and gently break it into chunks.

While the fish cooks, I whisk together the mayonnaise, sriracha, lime juice, lime zest, and honey to make the sauce. I taste and adjust the heat or sweetness as needed.

I warm the tortillas in a dry skillet. To assemble the tacos, I add fish to each tortilla, top with cabbage, red onion, and cilantro, then drizzle generously with the sriracha lime sauce.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 10 minutes
Total time: about 25 minutes

Variations

I sometimes grill the fish instead of pan-searing it for a smoky flavor. When I want extra crunch, I add sliced radishes or avocado. I also like swapping sriracha for chipotle sauce when I want a deeper heat.

Storage/Reheating

I store leftover fish separately in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a skillet. I keep the toppings and sauce separate and assemble the tacos fresh. Zesty Fish Tacos with Spicy Sriracha Lime Sauce

FAQs

What type of fish works best for these tacos?

I like mild, flaky white fish such as cod or tilapia.

Are these tacos very spicy?

I find them moderately spicy, and I adjust the sriracha to control the heat.

Can I make the sauce ahead of time?

I often make the sauce a day ahead and keep it chilled.

Can I bake the fish instead of pan-frying?

I bake it at 400°F until flaky when I want a hands-off option.

What sides go well with fish tacos?

I like serving them with rice, beans, or a simple corn salad.

Conclusion

I keep Zesty Fish Tacos with Spicy Sriracha Lime Sauce in my rotation because they’re fresh, fast, and full of personality. With flaky fish, crunchy toppings, and a bold sauce, this recipe gives me tacos that always feel bright, satisfying, and fun to eat.