For the Spicy Mayo:
– 1/2 mayonnaise
– 1/4 cup Sriracha
For the Fish:
– 3 tablespoons chili powder
– 1 1/2 tablespoons minded garlic (about two cloves)
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon ground black pepper
– 3 tablespoons oil
– 1 1/2 lbs. tilapia fillets (or another white fish)
For the Green Pepper Sauce:
– 4 serrano peppers (hot)
– 6 cloves garlic
– 3 tablespoons fish sauce
– 1/2 tablespoon brown sugar
– juice and zest of 1 lime
For the Tacos:
– 8-10 corn tortillas
– 1 cup shredded red cabbage
– 2 small tomatoes, diced
– 1/2 cup sliced scallions
– cilantro for garnish and lime wedges for serving
– Avocado, radishes (optional)
1. Make the spicy mayo: In a small bowl mix mix together the mayo and Sriracha until blended and smooth.
2. Cook the fish: In a medium bowl combine the chili powder, garlic, salt, pepper and 1 1/2 tablespoons of oil. Rub the spice mixture over all of the fish filets. Heat a skillet with the other 1 1/2 tablespoons of oil over medium to hight heat. Place the fish filets in the hot oil. Cook on each side about 3 minutes until golden brown and slightly charred. You may need to do this in a few rotations depending on how large your skillet is. After fish is cooked put on a plate and gently flake it with a fork.
3. Make the green pepper sauce: Add the peppers, garlic, fish sauce, brown sugar and the lime zest and juice to a blender or food processor. Pulse to chop up the peppers, then blend until smooth.
4. Assemble the Tacos: Grill the tortillas over a gas stove using thongs. Place the flaked fish on the tortilla. Top with the scallions, cabbage, tomato, spicy mayo, green pepper sauce and cilantro and a squeeze of lime juice.
I LOVE TACOS. I think I crave them more than any food in the world. To some people comfort food is chicken noodle soup or mac n’ cheese. My comfort food is tacos. I especially love fish tacos. I have made several versions of a fish taco, with all different toppings, sauces, torrillas, etc…but this recipe I think is my absolute favorite I have made. There is so many flavors and a good kick of spice. The recipe is a tad bit time consuming, but these are PERFECT for a weekend at home dinner-date!
This recipe does have a lot of components, but it is beyond delicious! Cody loved it, too! Fresh toppings, a creamy spicy mayo and a green sauce with a kick atop crispy, flaky and spicy fish with a fire charred corn torilla. BOOM! so good! Do it! Use it as that gap meal between Friendsgiving and Thanksgiving this week. We paired ours with refried black beans and a rice and orzo pilaf. Magnificent! My tummy was for sure happy after this meal!