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Sriracha Lime Grilled Fish Tacos

If you prefer flour tortillas, they work nicely with this recipe as well. You can 'heat' either tortilla style on the grill or in the oven.

Sriracha Lime Grilled Fish TacosIngredients:
  • 1 1/2 lbs of halibut fillets
  • 3 T olive oil
  • 3 limes - divided
  • Salt and pepper
  • 3/4 cup ranch salad dressing
  • 2 T sriracha sauce – more if you like it spicy
  • 12 small corn tortillas
  • 2 cups of shredded red cabbage
  • 1/2 cup green onion – chopped
  • 1 cup prepared guacamole
  • Cilantro – chopped, for garnish

Marinate the fish in the olive oil, juice of 2 limes, salt and pepper for 30 minutes. Prepare the dressing by combining the ranch dressing and sriracha sauce in a small bowl. Set aside. Preheat oven to 250 degrees, wrap tortillas in foil and bake for 30 minutes or until warm.

Preheat the barbecue to medium heat. Remove fish from the marinade and place on the grill. Grill fish until cooked through, but not overdone. Build the taco with fish, cabbage, onion, guacamole and top with the sriracha ranch dressing, cilantro and a squeeze of fresh lime juice. Serves 3-4.

Tip: I use fresh halibut for my fish tacos but you can use any firm, mild flavored fish.

Serve with:

Kunde Family Winery Magnolia Lane Sauvignon Blanc or a fresh Margarita!

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