When summer comes along, there is one food I can never stop thinking about. Tacos, yes tacos. Not just any tacos, but Sriracha Lime Fish Tacos. After all, doesn’t the name even sound like summer. Can I get a holler for that citrus zest?!
The hubs and I could always use more fish in our diet. Let me tell you, it’s easier said than done. I grew up in a world where fish was far from a weekly occurrence, unless it was Lent. Sure, if my dad went out fishing, you bet we’d eat some trout or salmon. That’s if he happened to snag one. Otherwise, fish was usually an after thought.
So at this point, any fish throughout the week is a win in my book. And this week we had plenty of fish on hand. So obviously we fit in some fish with these Sriracha Lime Fish Tacos. Because TACOS ARE LIFE! They make eating fish a breeze. Furthermore, they never ever, ever get old. (I mean the hubs and I have a date night plan tonight to one of our frequent restaurants and they have the best shrimp tacos. So I’m going to get another mouthful of seafood tacos. I have no regrets).
Believe it or not, these Sriracha Lime Fish Tacos are a lot easier than they may seem.
When making these tacos, I highly recommend preparing the sriracha aioli first. I like to give it a change to chill in the fridge for a few minutes. Also, it lets the flavors come together. In a medium size mixing bowl, combine olive oil mayo, Greek yogurt, and sriracha, salt, and lime juice and stir. Cover the mixing bowl and set in the fridge.
Preheat the oven to 400 degrees. While heating, dry your cod filets and season both sides with taco seasoning. Then, place fish on a baking sheet coated with olive oil. Bake for 10 minutes or until fish flakes easily with a fork. Fish may require additional cooking time if frozen.
Lastly, heat the tortillas per the package instructions and assemble with the remaining ingredients. Serve with sriracha aioli and an extra squeeze of lime juice, if desired. Then get ready to gobble these Sriracha Lime Fish Tacos. You may even need to make a double batch!
Ready to put these Sriracha Lime Fish Tacos in your belly? Well, get at it! Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all cook up. Happy eating, xo!
| Servings |
tacos
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- 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
- 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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- 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.
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