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.
Ingredients
Scale
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 spicy 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
For the salad + tacos:
- cabbage (white and/or purple), chopped
- shredded carrot
- cherry or grape tomatoes, chopped
- cilantro
- lime juice
- small or medium tortillas
- avocado (optional)
Instructions
- 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).
- Make the aioli: In a small bowl, mix together the mayonnaise, lime juice, sriracha, minced garlic, and onion powder.
- Make the salad: In a medium bowl, toss together the cabbage, carrots, tomatoes, cilantro, and lime juice. Toss in some of the aioli (leave the rest for topping the tacos).
- Assemble the tacos: Heat the tortillas on a pan until slightly browned and crispy. Top with avocado (optional), salad, fish (broken into smaller pieces), and more aioli.
- 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.
For Dairy Free: Use vegan mayonnaise.
Keywords: fish tacos with spicy aioli
