Fresh, vibrant, and packed with flavor—these easy fish tacos are topped with a creamy, spicy sauce and make the perfect weeknight dinner or weekend crowd-pleaser!

If you’re looking to spice up your taco game, you’re in the right place. These Zesty Fish Tacos are light yet satisfying, made with tender flaky fish, crisp cabbage, buttery avocado, and a drizzle of homemade Sriracha lime sauce that packs just the right amount of heat. They’re incredibly easy to make and even easier to devour!

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Why You’ll Love This Fish Taco Recipe

• Quick & Easy – Ready in under 30 minutes
• Fresh & Flavorful – Bright lime juice, spicy Sriracha, and fresh toppings
• Customizable – Swap the fish, play with toppings, or turn it into a taco bowl
• Perfect for entertaining – Easy to make in batches and assemble for a crowd

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Ingredients

For the Fish:

• 1 lb fresh fish fillets (such as cod, tilapia, or snapper)
• 1 tbsp olive oil
• 1 tsp onion powder
• 1 tsp chili powder
• Salt & freshly ground black pepper, to taste

For the Tacos:

• 8 small tortillas (corn or flour)
• 1 cup shredded cabbage (green, red, or a mix)
• 1 ripe avocado, sliced
• Lime wedges (for serving)
• Fresh cilantro (optional garnish)

For the Spicy Sriracha Lime Sauce:

• 1/2 cup sour cream (or plain Greek yogurt for a lighter version)
• 2 tbsp Sriracha (adjust to taste)
• Juice from 1 lime
• 1 tsp onion powder
• Salt, to taste

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Step-by-Step Instructions

1. Season the Fish

In a bowl, combine the olive oil, onion powder, chili powder, salt, and pepper. Pat the fish dry, then coat both sides evenly with the seasoning mix.

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2. Cook the Fish

Heat a skillet over medium-high heat. Add the seasoned fish and cook for about 3–4 minutes per side, depending on thickness. The fish is done when it flakes easily with a fork and has a golden crust. Remove from heat and let rest.

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3. Make the Spicy Sriracha Lime Sauce

In a small bowl, mix the sour cream, Sriracha, lime juice, onion powder, and a pinch of salt. Stir until creamy and well-blended. Taste and adjust spice level as needed.

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4. Warm the Tortillas

Heat a dry skillet over low heat. Warm each tortilla for about 30–60 seconds per side until soft and pliable. Stack and cover with a towel to keep warm.

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5. Assemble the Tacos

Layer each tortilla with a piece of cooked fish, shredded cabbage, and slices of avocado. Drizzle generously with the Sriracha lime sauce. Top with cilantro if using.

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6. Serve & Enjoy!

Serve tacos immediately with lime wedges for an extra squeeze of brightness. These tacos are best enjoyed fresh and hot!

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Taco Topping Ideas

• Pickled red onions
• Diced tomatoes or mango salsa
• Crumbled queso fresco
• Sliced radishes
• Jalapeño slices for extra kick

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Storage Tips

• Leftover fish can be stored in the refrigerator for up to 2 days. Reheat gently before assembling tacos.
• Sriracha lime sauce keeps well in the fridge for up to 4–5 days in an airtight container.

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Nutritional Info (per serving)

• Calories: ~360
• Protein: ~22g
• Fat: ~18g
• Carbs: ~28g

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 (2 tacos per person)