Spicy Fish Tacos with Sriracha Yogurt Sauce

Crispy beer-battered cod meets a tangy sriracha yogurt sauce and crunchy slaw in these vibrant fish tacos. Perfect for a quick weeknight dinner with a Mexican twist.

These fish tacos bring together the best of crispy fried fish and fresh, zesty toppings. The secret to extra crunch is a double coating: a light batter made with rice flour and sparkling water, followed by a final dusting of rice flour before frying.

The tangy sriracha yogurt sauce and quick-pickled cabbage slaw balance the richness of the fish, while avocado and salsa add creaminess and freshness. Serve on warm corn tortillas for an authentic touch.

Ingredients

Servings 2

Converted amounts are rounded.

Method

  1. In a small bowl, mix yogurt and Sriracha. Season with salt and pepper. Squeeze the lime, add some juice to the yogurt mixture, and set aside.
  2. Finely shred cabbage and radicchio, place in a bowl. Add apple cider vinegar, toss to combine, and set aside.
  3. Cut cod fillets into strips about 7.5 cm long. In a bowl, combine two-thirds of the rice flour with sparkling water. Whisk in baking soda, oregano, salt, and pepper.
  4. Heat vegetable oil in a large skillet. Dip fish strips into the batter, then coat with the remaining rice flour for extra crunch. Fry in hot oil until golden brown. Drain on a wire rack over aluminum foil.
  5. Warm corn tortillas in another skillet. To assemble, place 3 fish pieces on a tortilla. Drizzle with Sriracha sauce, top with avocado, salsa, cabbage, and radicchio. Squeeze a bit of lime juice over everything. Serve warm!

💡 Tips

  • For extra crispy fish, ensure the oil is hot enough (around 350°F) before frying.
  • You can substitute cod with any firm white fish like haddock or pollock.
  • Prepare the slaw and sauce ahead of time to make assembly quick.
#Mexican#High protein#Quick (under 30 min)#Summer

Inspired by a recipe from Kitchen Stories