We could eat these fish tacos twice a week, they are that delicious. They are so easy, and cook up fast.
The seasonings are all ones you probably already have in your pantry. Sometimes I don’t feel like the cayenne, so I skip it, and substitute smoked paprika instead of regular paprika.
I either make my own sauce that is made with ranch and a couple squeezes of sriracha. And sometimes I’ll buy a premade habanero ranch to get them on the table even faster. What ever makes you happy.
I like to make them with grouper, but cod or any other thick white flaky fish is also an excellent choice.
These will be your favorite go-to fish tacos, I promise.
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Ingredients
for the slaw
- 2 cups white and purple cabbage with carrots
- 2 limes, squeezed about 2-3 tbsp
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp salt
for the tacos
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tsp oregno
- 1 tsp cayenne
- 1 tsp salt
- 1 pound grouper
- taco shells, soft flour or hard corn
- cilantro for topping
- ranch and sriracha for sauce about 1/3 cup ranch mixed with desired amount of sriracha, around 1 tsp - 1 tbsp
Ingredients
for the slaw
for the tacos
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Instructions
- Marinade your slaw mixture with the lime, apple cider vinegar, honey and salt. Set aside for about an hour, stirring a couple times.
- Preheat your oven to 450 degrees.
- Rinse and pat your fish dry. Slice it into strips. Combine your spices and cover both sides of your fish generously.
- Bake your fish for about 5-10 minutes, making sure not to over cook, or it will dry out.
- Assemble your tacos with your fish and slaw. Top with cilantro and serve with sriracha ranch dressing.
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