Fish Tacos with Spicy Aioli

(nut free, soy free, dairy free option)

These fish tacos are an easy throw-together meal! It’s a super flexible recipe, so feel free to switch up the ingredients to your liking. The spicy aioli is also great as a dip or sauce for pretty much anything.

Ingredients you’ll need for these Fish Tacos with Spicy Aioli:

• white fish fillets
• cumin
• paprika
• garlic powder
• chili powder
• salt & pepper
• small or medium tortillas
• cabbage (white and/or purple)
• shredded carrot
• cherry or grape tomatoes
• cilantro
• mayonnaise
• lime juice
• sriracha
• minced garlic (or garlic powder)
• onion powder

Use any type of fish you’d like

I use white fish in this recipe (like haddock, cod, bass/basa, etc.), but you could also use something like salmon. Keep in mind that the cooking time will change depending on the type of fish! You could also use shrimp instead of fish.

Use vegan mayonnaise to make it dairy free

Store-bought vegan mayonnaise will work great to make the aioli dairy free. If you can’t find vegan mayonnaise, I would suggest making a spicy cashew sauce instead – like the one in this Tofu Breakfast Tacos with Spicy Cashew Sauce recipe, or you could omit the sauce and use avocado instead. If you’re going to do this, I’d recommend tossing the vegetables in a some lime juice and a bit of vegetable oil to give the tacos some extra flavour.

Other taco recipes:

• Salmon Tacos with Zesty Tahini Sauce & Tomato Corn Salsa
• Black Bean Taco Salad with Spicy Cashew Dressing
• Tofu Breakfast Tacos with Spicy Cashew Sauce

Fish Tacos with Spicy Aioli

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• Author: Megan Lange
• Total Time: 40 mins
• Yield: 4–6 servings 1x

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Description

These fish tacos are an easy throw-together meal! It’s a super flexible recipe, so feel free to switch up the ingredients to your liking. The aioli is also great as a dip/sauce on pretty much anything.

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Ingredients

Scale 1x2x3x

For the fish:

• 8 medium white fish fillets (enough for 4–6 servings)*
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/4 tsp salt

For the tacos:

• small or medium tortillas
• cabbage (white and/or purple), chopped
• shredded carrot
• cherry or grape tomatoes, chopped
• cilantro

For the aioli:

• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1–2 tsp sriracha
• 1/2 tsp (~1/2 clove) garlic, minced (or 1/2 tsp garlic powder)
• 1/4 tsp onion powder

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Instructions

1. Cook the fish: Preheat oven to 375F. Line a baking sheet with aluminum foil and spray it with oil to prevent sticking. In a small bowl, mix together the cumin, paprika, garlic powder, chilli powder, ground black pepper, and salt. Place fish on prepared sheets and sprinkle on spice mixture. Cook the fish for 10-15 minutes, until each fillet reaches an internal temperature of 158F (should flake easily with a fork – cook time depends on the type and thickness of fish).
2. Make the aioli: In a small bowl, mix together the mayonnaise, lime juice, sriracha, minced garlic, and onion powder.
3. Assemble the tacos: Heat the tortillas on a pan until slightly browned and crispy. Top with cabbage, shredded carrot, tomatoes, and cilantro. Break the fish fillets into smaller pieces, then add to tacos. Top with aioli.
4. Store leftover fish in a shallow airtight container in the fridge for up to 2-3 days. Store leftover aioli in an airtight container in the fridge for up to a week.

Notes

*You can use any type of white fish you’d like (I used haddock), or even use salmon or shrimp. The cooking time will change depending on the type and size of fish you use.

• Prep Time: 25 mins
• Cook Time: 15 mins
• Category: Tacos
• Method: Bake