Grilled Fish Tacos with Creamy Sriracha Sauce

Flaky white fish with crunchy slaw and a creamy Sriracha drizzle makes these grilled fish tacos a flavor-packed taco night you won’t forget.

The recipe name says grilled, but we do all the cooking in a large pan or skillet. No one wants to fire up the grill at 6 pm on a Tuesday, and besides, cooking fish in a hot skillet gives it a delicious, golden crust while keeping the meat tender.

Plus, this is one sure way that the fish won’t fall down the grill! I can’t wait for you to try them.

What Type of Fish is Best for Grilled Fish Tacos

To make great fish tacos, you want to use fish with a firm texture and large flakes like mahi-mahi, grouper, and Cod. They hold up well during cooking and won’t fall to pieces.

You could also use thinner fillets such as tilapia, flounder, and snapper, but keep in mind the thinner the fillet, the quicker it cooks.

Whether to use fresh or frozen fish is your choice. I opt for frozen fillets since they are more convenient to purchase and store in your freezer.

Due to their incredible taste, fish tacos are among the more popular recipes from my Taco Tuesday Cookbook. It has every kind of taco imaginable, but I must say, the fish taco category has some epic things going on! 

So, if you’re looking for more yummy taco recipes for weeknights and entertaining, I’ve got just what you need: 

How to Make Grilled Fish Tacos

Here’s a quick run-down on how to make crazy-good grilled fish tacos. Make sure to reference the recipe card, which has more detailed cooking instructions.

1. Marinate the fish
   In a large bag or airtight container, combine the olive oil, lime juice, and Sriracha sauce with the fish. Refrigerate for 30 minutes. 
2. Cook
   Add the fish fillets to a large greased skillet over medium-high heat. Cook until the fillets develop a brown, crispy layer on both sides. Transfer the fish to a cutting board and coarsely chop. 
   *Let the fish cook on the first side until it lifts easily. Lifting the fish before it’s ready will break it up and make a mess.
3. Make the Sriracha Sour Cream
   Whisk sour cream, fresh lime juice, Sriracha, and garlic powder until smooth in a medium bowl. 
4. Make the Slaw
   In a separate bowl, toss the cabbage with cilantro and sliced jalapeño. 
5. Assemble
   Give the tortillas a quick warm in the microwave or oven. Make a bed of slaw onto each tortilla and top with cheese, fish, salsa, a drizzle of creamy Sriracha sauce, and cilantro. Bon appétit! 

The Best Pan for Fish Taco

I like cooking my fish in a cast-iron skillet or stainless steel pan, but whichever you use, it’s important to make sure the pan is hot and greased before adding the fish. This will give the fillets a good sear and lock in moisture.  

I’m not a fan of non-stick skillets for fish tacos because they don’t conduct heat as evenly as cast-iron or stainless steel and won’t produce as good of a sear. 

Creamy Sriracha Sauce

The drizzle of Creamy Sriracha Fish Taco Sauce brings this recipe to the next level, and it’s so easy to make!

I’ve linked the recipe for you in the recipe card for which you’ll need: ½ cup sour cream, juice of 1 lime, ¼ teaspoon garlic powder, and 1 teaspoon Sriracha (salt optional).

Grilled Fish Taco Sides

Add a few of these yummy sides dishes to your grilled fish tacos, and you’ve got an amazing meal! The salsas can be served with tortilla chips, while the black bean & corn salsa makes a hearty salad and matches the flavors of these grilled fish tacos. 

• Pico de Gallo 
• Pineapple Salsa
• Black Bean & Corn Salsa
• Avocado Salsa

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