Fish Tacos with Sriracha Mango and Lime

Bring a burst of sunshine to your table with these vibrant Fish Tacos, featuring a unique fusion of flavors. These tacos are the ultimate celebration of bright, bold, and fresh flavors—perfect for a light dinner, festive gathering, or anytime you crave a taste of summer.

Lime Olive Oil

Sriracha Mango Balsamic Vinegar

Chili Lime Sea Salt

Ingredients

1 lb white fish fillets (such as cod, tilapia, or snapper)
2 tbsp Sriracha Mango Balsamic Vinegar
2 tbsp Lime Olive Oil
1 tsp Chili Lime Sea Salt (plus more to taste)
2 cups shredded cabbage (red or green or both!)
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
Corn or flour tortillas (8 small)
Cotija Cheese for garnish
Optional: avocado slices, extra lime wedges, extra cilantro

Preparation

Marinate the Fish

Pat the fish fillets dry.
In a shallow bowl, whisk together the Sriracha Mango Balsamic Vinegar, Lime Olive Oil, and Chili Lime Sea Salt.
Add the fish, turning to coat. Let marinate for 15–20 minutes while you prepare the slaw.

Make the Cabbage Slaw

In a large bowl, combine the shredded cabbage, chopped cilantro, and diced red onion.
Drizzle with 1 tbsp Lime Olive Oil and 1 tbsp Sriracha Mango Balsamic vinegar. Feel free to add more to create your perfect tang!
Sprinkle with a pinch of chili lime sea salt.
Toss well and set aside to let the flavors meld.

Cook the Fish

Heat a nonstick skillet or grill pan over medium-high heat.
Remove fish from marinade and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Remove from heat and break into large chunks.

Warm the Tortillas

Warm tortillas in a dry skillet or microwave until soft and pliable.
Assemble the Tacos
Place a generous amount of cabbage slaw on each tortilla.
Top with pieces of cooked fish.
Garnish with extra cilantro and a squeeze of lime if desired.
Add avocado slices for extra creaminess (optional).
Serving Suggestions
Serve immediately with lime wedges on the side.
For extra heat, drizzle with your favorite hot sauce or a sriracha mayo.

Tips
The Sriracha Mango Balsamic Vinegar brings both heat and sweetness, so no extra sugar is needed for the slaw.
The Lime Olive Oil and Chili Lime sea Salt add bright, zesty notes that complement the fish and veggies