Grilled Fish Tacos with Cabbage Slaw and Sriracha Sour Cream

5 from 1 reviews

Flaky white fish with crunchy slaw and a creamy Sriracha drizzle makes these grilled fish tacos a flavor-packed taco night 


  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon Sriracha, divided
  • 1 pound mahi-mahi fillets
  • 2 tablespoons vegetable oil
  • 1 1/2 cups shredded cabbage
  • 1/4 cup chopped fresh cilantro, more for serving
  • 1 jalapeño, seeded if desired and sliced
  • 8 flour tortillas
  • 1/2 cup shredded Cheddar cheese
  • Epic Fish Taco Sauce
  • Salsa, for serving


  1. In an airtight container or zip-top bag, combine the olive oil, lime juice, and Sriracha. Add the fish, toss to coat, and seal. Refrigerate for 30 minutes. 
  2. In a large skillet, heat the vegetable oil over medium-high heat. Remove the fish from the marinade and place it in the pan. Discard the marinade.
  3. Leave the fish in place, for about 5 minutes until a brown, crispy layer has formed on the bottom. With a spatula, gently flip the fish over and cook for 4 to 5 minutes until the fish is cooked through. Transfer the fish to a cutting board and coarsely chop it. 
  4. In a bowl, combine the shredded cabbage, cilantro, and jalapeño to make a slaw.
  5. If using the fish taco sauce, combine the ingredients in a bowl.
  6. To assemble the tacos, place a layer of slaw on each tortilla, sprinkle with shredded cheese, top with fish, then add some salsa, a drizzle of the creamy fish sauce, and additional cilantro.