Fish tacos with sriracha aioli? Yes, please. First of all, tacos are my jam. I would eat them every day of the week if I could. I love them because they are so versatile. There are regular tacos, BBQ pork tacos, baked chicken tacos, fish tacos… the possibilities are endless.
Growing up, my family had a condo in Clearwater, Florida. It was perfection. The sun, the ocean.. and the food. Every time we went there, we would eat at a local restaurant called Frenchys. It was right across the street from the ocean and I ordered fish tacos every time. I have a deep love for fish tacos.
So naturally, when I started cooking, fish tacos were one of the first recipes I set out to create. My family has been enjoying them for years and it’s finally time to share them with you all. Katie and I are hoping to eventually get more of our favorite taco recipes up on the blog, but for now, it’s these amazing Sweet Chili Korean BBQ Chicken Tacos and now these fish tacos.
It’s all about the toppings
What I love most about this recipe are the toppings. A taco is only as good as the toppings you put on it. I mean, think about it. What makes a good taco normally? The salsa, cilantro, avocado… it’s the toppings. Well, the same applies here. I add slaw, avocado, cilantro and a creamy, but mildly spicy aioli. It’s heavenly.
Alright, here you go! Our favorite fish tacos with sriracha aioli recipe. Finally, we would love to know what your favorite “go-to” tacos are?
Fish Tacos with Sriracha Aioli
Ingredients
- 1 pkg tortillas (your preference)
- 1 bag slaw
- 1 avocado (sliced)
- 1 bunch cilantro
- 3-4 fillets white fish (I use tilapia)
- 2 T. (avocado) oil
- 1 lime
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 cup mayo
- 2 tsp sriracha
- 1 tsp honey
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9 by 13 pan with oil or use parchment paper.
- Coat the fillets of thawed fish in oil and juice from half the lime on both sides and set in the pan.
- Mix all of the spices in a bowl.
- Sprinkle half the spice mixture over one side of the fish and spread with your hands.
- Turn the fish over and repeat with the other side.
- Bake for 15-20 minutes or until the fish flakes apart easily.
- While the fish is baking, mix together the mayo, sriracha, honey and 1 T. of lime juice.
- Once the fish is done, serve in a warm tortilla and top with slaw, avocado, cilantro and the sriracha aioli.
