Ever tried an incredible fish taco on a warm day? If not, you’re missing out! This just might be the best fish taco recipe anywhere. It’s seafood heaven, with a tangy sriracha slaw that takes it out of this world. Just be forewarned, once your friends and family taste these, they’ll all beg for you to make these fish tacos again and again!

Fish Tacos with Sriracha Slaw Recipe

Kristi poses with fish taco ingredients.

Ingredients you will need for fish tacos:

  • 1 1/2 lbs. salmon, mahi-mahi, or any other fish that is suitable to grill (divided into 3 oz. portions)
  • 8 taco-size flour tortillas
  • 1 avocado (sliced)
  • Olive oil
  • Salt and pepper
  • 2 limes (quartered)

Ingredients for sriracha ranch coleslaw:

  • 1 package Rada Sriracha Ranch Dip Quick Mix
  • 1 ½ C. mayonnaise
  • ½ C. sour cream
  • 1 – 10 oz. package finely shredded cabbage
  • 1 red bell pepper (sliced thin)
  • 1 Roma tomato (seeds removed and sliced)
  • 1 large jalapeno tomato (seeds removed and sliced)

Preheat oven to 350 degrees. Brush fish with olive oil and lightly season with salt and pepper. Cook in oven until done.

Kristi seasons a batch of fish in a Rada Rectangular Baker.

Combine Sriracha Ranch Quick Mix package, mayonnaise, and sour cream.

Kristi combines mayo and seasoning.

Mix well.

Kristi stirs up slaw mixture.

Add cabbage, tomato, red bell pepper, and jalapeno.

Kristi adds vegetables to slaw.

Mix well.

Kristi stirs slaw.

Cover and refrigerate.

Kristi covers slaw to be chilled in refrigerator.

Place half of the coleslaw on each of the tortillas. Top the coleslaw with the cooked fish, then place remaining coleslaw on top of fish.

Kristi places slaw in tortilla.

Serve and enjoy!

Kristi poses with completed fish tacos with sriracha slaw.

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Fish Tacos Video Recipes

Start Video Transcript

Hi, it’s Kristi in the Rada Cutlery Kitchen. Today I want to show you how to make incredible fish tacos with a sriracha ranch coleslaw.

Preheat your oven to 350 degrees. Brush 1.5 lbs. of fish with olive oil and lightly season with salt and pepper. Place the fish in the oven and bake until done. While the fish is cooking, combine 1 package of Rada Sriracha Ranch Dip Quick Mix, 1.5 cups of mayonnaise, and a half cup sour cream. Mix well.

Add 10 ounces of finely shredded cabbage, 1 thinly sliced red bell pepper, 1 sliced Roma tomato, and 1 sliced jalapeno. Mix, cover, and refrigerate. Divide half of the coleslaw between the tortillas. Place the fish on top of the coleslaw and then top with the remaining coleslaw.

And there you have amazing fish tacos with sriracha ranch coleslaw! Be sure to subscribe to our YouTube channel, and visit us at our website at RadaCutlery.com.

End of Video Transcrip

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Fish Tacos with Sriracha Slaw
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