Skillet-Charred Fish Tacos

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

Good

% Daily Values based on a 2,000 calorie diet

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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