Skillet-Charred Fish Tacos

Name: Skillet-Charred Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican, Latin American
Ingredients: ½ cup mayonnaise; ¼ cup Sriracha; 3 tablespoons chili powder; 2 cloves garlic, minced; 1 ½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 3 tablespoons canola oil; 1 ½ lbs. tilapia fillets (or your fav. white fish) (I used haddock); 12 corn tortillas; 1 cup finely shredded red cabbage; 2 small tomatoes, diced; 6 radishes, thinly sliced or julienned; ½ cup sliced scallions; 1 large avocado, sliced; Peppers Hot Green Pepper Sauce (recipe below); Cilantro sprigs and lime wedges, for serving; 4 serrano peppers or 20 green Thai chiles; 6 cloves garlic; 3 tablespoons fish sauce (I used 2); ½ tablespoon brown sugar; Juice and zest of ½ lime

4 steps

Prep:20minCook:10min

Spicy pan-seared white fish on a warm corn tortilla with Sriracha mayonnaise, a spicy hot green pepper sauce, and all the fixin's.

Updated at: Thu, 17 Aug 2023 13:02:27 GMT

Ingredients

6 servings

Instructions

Step 1

Add peppers, garlic and ¼ cup water to a food processor or blender, and pulse about 15 times until everything is chopped. Then blend until almost smooth. Transfer to a bowl and stir in fish sauce, brown sugar and lime zest and juice.

Step 2

Whisk mayonnaise and Sriracha together until smooth.

Step 3

In a bowl, combine chili powder, garlic, salt, pepper, and 1 ½ tablespoon of the oil. Rub spice mixture all over the fish. Heat a cast-iron skillet over medium-high heat. Add remailing 1 ½ tablespoons oil and when it just starts to smoke, add fish to pan. Cook about 3 minutes per side. Remove from heat, cool, and flake the fish.

Step 4

Warm tortilla, two at a time, in a dry skillet over medium heat, flipping after a few seconds. Stack the tortillas to keep warm. Spread or drizzle some spicy mayonnaise on each tortilla, then add fish. Top each taco with cabbage, tomato, radish and scallion. Then add avocado and drizzle some of the Pepper’s hot green pepper sauce. Garnish with cilantro and serve with lime wedges.

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