Description
Mexican-inspired crispy fish tacos bring coastal flavors to dinner with zesty sriracha lime drizzle. Crunchy beer-battered cod nestled in warm tortillas delivers a perfect balance of texture and spice you’ll savor with each delightful bite.
Ingredients
Scale
Main Proteins:
- 1.5 pounds cod fillets (or substitute tilapia or halibut)
- 1 tablespoon butter for frying
Seasonings and Spices:
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Taco Components and Toppings:
- 12 corn tortillas
- 2 cups finely shredded cabbage (green or red)
- ½ medium red onion, chopped
- 1 handful fresh cilantro, chopped
- ½ cup grated Cotija cheese (optional)
- 1 jalapeño pepper, finely chopped (optional)
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon sriracha sauce
- ¼ teaspoon salt
- Lime wedges
Instructions
- Craft a zesty marinade by whisking olive oil, freshly squeezed lime juice, robust chili powder, earthy cumin, aromatic garlic powder, and sea salt in a medium mixing bowl.
- Submerge cod fillets in the vibrant marinade inside a sealed plastic bag, allowing flavors to infuse for 20-40 minutes in the refrigerator.
- Whip together creamy mayonnaise, tangy sour cream, bright lime juice, fiery sriracha sauce, subtle garlic powder, smoky paprika, and a pinch of salt to create a luscious drizzling sauce.
- Gently warm corn tortillas in a dry skillet for approximately 30 seconds per side, creating pliable and slightly charred surfaces.
- Melt unsalted butter in a heavy-bottomed skillet over medium-high heat, carefully placing marinated cod fillets and cooking for 3-4 minutes per side until the fish becomes delicately flaky and golden brown.
- Layer each warm tortilla with succulent fish, crisp shredded cabbage, thinly sliced red onion, fresh cilantro leaves, crumbled Cotija cheese, and finely chopped jalapeño peppers.
- Generously drizzle the prepared sriracha lime sauce over the assembled tacos and garnish with zesty lime wedges for an extra burst of citrusy brightness.
Notes
- Marinate cod fillets for maximum flavor infusion, allowing the zesty lime and spicy chili blend to deeply penetrate the fish.
- Prepare the tangy sriracha lime drizzle ahead of time, letting flavors meld together in the refrigerator for an extra punch of taste.
- Select fresh, firm cod fillets to ensure a crispy exterior and tender, flaky interior when cooked.
- Warm tortillas just before serving to create a soft, pliable base that enhances the overall taco experience.
- Balance the dish with a mix of textures: crispy fish, crunchy cabbage, creamy sauce, and sharp Cotija cheese.
- Use fresh lime wedges as a final bright, acidic touch that cuts through the richness of the fish and sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 6
- Calories: 378 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg