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Fish Tacos with Sriracha Slaw

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. This recipe can be made with our homemade slaw recipe or use the slaw of your choice!


  • 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
  • 1 pkg. Rada Sriracha Ranch Dip Quick Mix
  • 1 ½ C. mayonnaise
  • ½ C. sour cream
  • 1 10 oz. pkg. 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.
  • Combine Sriracha Ranch Quick Mix package, mayonnaise, and sour cream.
  • Mix well.
  • Add cabbage, tomato, red bell pepper, and jalapeno.
  • Mix well.
  • Cover and refrigerate.
  • 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.
  • Serve and enjoy!