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|Grilled Fish Tacos with Spicy Sriracha Sour Cream Recipe
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Grilled Fish Tacos with Spicy Sriracha Sour Cream
Serves 4 |
Healthier than deep fried and tastier!
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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.
| Cooking Method: | Grill |
| Main Ingredient: | Fish |
| Course: | Dinner, lunch |
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