Fish Tacos with Cilantro Slaw and Sriracha Mayo
Perfectly seasoned cod with fresh cilantro slaw and creamy sriracha mayo in warm tortillas. Ready in just 25 minutes!
Ingredients
- Fish:
- 1½ lb thick-cut cod
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
- 8 6-inch tortillas
- Slaw:
- 2 cups shredded cabbage red and/or green
- juice of ½ lime
- ¼ cup cilantro chopped
- ¼ tsp salt and black pepper to taste
- Sriracha Mayo:
- ½ cup low-fat mayonnaise
- juice of ½ to 1 lime
- 1 Tbsp sriracha
- ¼ tsp salt
- 2 tsp sugar
Instructions
- Combine all dry spices in a small bowl. Mix chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne until well blended.
- Pat cod completely dry with paper towels. Cut into tortilla-sized portions. Rub spice mixture evenly over both sides. Let sit 5 minutes.
- In a medium bowl, combine shredded cabbage with lime juice and chopped cilantro. Season with salt and pepper. Set aside.
- Whisk together mayonnaise, lime juice, sriracha, salt, and sugar in a small bowl. Adjust sriracha to taste.
- Heat olive oil and butter in a large skillet over medium-high heat. When butter foams, add seasoned cod. Cook 3-4 minutes per side until fish flakes easily.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20 seconds.
- Break cooked fish into bite-sized pieces. Spread sriracha mayo on tortillas, add fish, top with cilantro slaw, and finish with extra mayo.
Notes
Pat fish completely dry before seasoning for better searing
Make extra sriracha mayo - it keeps for a week in the refrigerator
Recipe works well with mahi-mahi, tilapia, or salmon
For dairy-free version, skip butter and use extra olive oil
Double-stack corn tortillas to prevent breaking
Make extra sriracha mayo - it keeps for a week in the refrigerator
Recipe works well with mahi-mahi, tilapia, or salmon
For dairy-free version, skip butter and use extra olive oil
Double-stack corn tortillas to prevent breaking
