Fiery Fish Tacos
Ingredients
- 2 lbs. White Fish Fillets (Mahi Mahi or Tilapia)
- 1 tbsp. Sky Valley Red Sriracha Sauce, plus more, for topping
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1 c. Diced Mango (1-2 Mangoes)
- ½ c. Diced Red Onion
- 1-2 Jalapeños, seeds and membrane removed, diced
- ½ c. Chopped Cilantro Leaves (divided)
- 3 Limes (divided)
- 2 Cloves Garlic, grated
- ½ tsp. Salt
- 1 c. Purple Cabbage, thinly sliced
- 2 Avocados, diced
- Tortillas
Products you'll need
Sriracha
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Directions
- Pat the white fish fillets dry with a paper towel and season both sides with 1 tsp. of Sky Valley Red Sriracha, cumin, paprika and a pinch of salt.
- Heat a large non-stick skillet over medium-high heat and add a drizzle of cooking oil. Place the seasoned fish fillets in the skillet and cook for about 3-4 minutes per side until they are golden brown and cooked through, flipping them halfway through.
- While the fish is cooking, prepare the mango salsa by mixing mango, red onion, jalapeños, garlic, juice of 2 limes, and ⅓ cup cilantro leaves in a small bowl.
- Warm the tortillas in a dry skillet over medium heat until they are soft.
- Once the fish is cooked, transfer it to a plate and let it cool for a few minutes. Use a fork to flake the fish into bite-sized pieces.
- Assemble your tacos by placing shredded fish on a tortilla, topping it with mango salsa, purple cabbage, diced avocado, and a squeeze of lime juice. Sprinkle with remaining cilantro leaves and drizzle with Sky Valley Red Sriracha sauce. Serve the fish tacos immediately with additional lime wedges on the side. Enjoy your delicious homemade fish tacos!
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