Fish Tacos with Spicy Peppers, Tomato & Corn
Unique and easy way to change up Taco Tuesday.
Prep time: 20 mins
Total time: 40 mins
Skill level: Medium
What You'll Need
Directions
- Cut fish into 3/4-inch strips.
- Season with dill, coriander, salt, and pepper.
- Fry fish on medium-high heat until flesh is cooked through (approx. 3 minutes per side) Set aside.
- Place tortilla shells in the oven on low heat (3 minutes) or in the microwave for 45-60 seconds to heat. Optional: place tortilla shells upside-down on a muffin pan in the shape of a U. Bake for 10 minutes to firm up shells.
- Sauté onions and peppers gently until soft.
- Smear Sriracha mayo onto the tortilla and then layer all of the ingredients starting with fish.
- Top with cheese and more spicy mayo.
Sriracha Mayo
- 1/2 Cup mayo
- 1/2 Cup sour cream
- 1/2 tsp. Sriracha sauce
- Mix until smooth. Add Sriracha to taste if more spice is desired.
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