FOLLOW ALONG WITH ME
| Servings |
tacos
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Ingredients
Sriracha Aioli
- 1/4 cup Primal Kitchen Mayo (see link in recipe notes)
- 1/4 cup plain Greek yogurt
- 1 tablespoon sriracha sauce
- juice of one lime
- pinch salt
Fish Tacos
- 1 1/2 pounds cod filets
- 1 tablespoon olive oil
- 3 tablespoons taco seasoning (see recipe notes for homemade version)
- 2 cups shredded spinach
- 2 jalapenos, sliced
- 1 cup shredded mozzarella
- 8 corn tortillas
- 1 lime, cut into wedges (optional)
Ingredients
Sriracha Aioli
Fish Tacos
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Instructions
- To prepare sriracha aioli, combine mayo, yogurt, sriracha, lime juice, and salt in a small bowl; place in refrigerator or set aside.
- Preheat the oven to 400 degrees. Season cod filets on both side with taco seasoning. Place fish on a baking sheet coated with oilve oil. Bake for 10 minutes or until fish flakes easily with a fork. Fish may require additional cooking time if frozen.
- Place fish in a large bowl and break apart with a fork. Heat tortillas according to package instructions. Divide fish evenly among tortillas; top each with spinach, jalapenos, and mozzarella and drizzle with sriracha aioli. Provide additional limes for serving.
Recipe Notes
Primal Kitchen Mayo - Save 10% with code SLNutrition
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