+ Add All Grilled Fish Tacos with Spicy Sriracha Sour Cream Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Grilled Fish Tacos with Spicy Sriracha Sour Cream
Rate this Recipe
Serves 4
Healthier than deep fried and tastier!
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
For Tacos:
1/2 lemon, sliced
Shredded cabbage, for garnish
4 whitefish fillets
1/2 teaspoon chili powder
1 teaspoon creole seasoning
1/2 lime, sliced
Shredded cheese, for garnish
1 teaspoon ground black pepper
4 corn tortillas
1/4 teaspoon cumin
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
For Sriracha Sour Cream:
1 tablespoon Sriracha sauce
1 cup sour cream
Directions:
Place fish in a large bowl. Sprinkle fish with chili powder, creole seasoning, ground black pepper, cumin, olive oil, oregano and onion powder. Coat fish evenly.
Transfer fish to resealable bag. Place in refrigerator for 20 minutes.
Heat grill to medium. Once hot, place fish on grill. Top fish with lime and lemon slices. Cook for 6 minutes per side.
While fish is cooking, combine Sriracha sauce and sour cream in a mixing bowl.
Remove fish from grill, place in corn tortillas. Spoon Sriracha sour cream over fish. Top with cabbage and shredded cheese.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Grilled Fish Tacos with Spicy Sriracha Sour Cream
Serves 4
Ingredients:
For Tacos:
1/2 lemon, sliced
Shredded cabbage, for garnish
4 whitefish fillets
1/2 teaspoon chili powder
1 teaspoon creole seasoning
1/2 lime, sliced
Shredded cheese, for garnish
1 teaspoon ground black pepper
4 corn tortillas
1/4 teaspoon cumin
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
For Sriracha Sour Cream:
1 tablespoon Sriracha sauce
1 cup sour cream
Directions:
Place fish in a large bowl. Sprinkle fish with chili powder, creole seasoning, ground black pepper, cumin, olive oil, oregano and onion powder. Coat fish evenly.
Transfer fish to resealable bag. Place in refrigerator for 20 minutes.
Heat grill to medium. Once hot, place fish on grill. Top fish with lime and lemon slices. Cook for 6 minutes per side.
While fish is cooking, combine Sriracha sauce and sour cream in a mixing bowl.
Remove fish from grill, place in corn tortillas. Spoon Sriracha sour cream over fish. Top with cabbage and shredded cheese.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.