The perfect marriage of sweet and spicy. If you’re not into these, I’m not sure we can be friends.
Honey Sriracha Fish Tacos
Prep Time: 1 hour (marinating) + 1o minutes
Cook Time: 10-12 minutes
Yields: 4 tacos
- 1 pound salmon or tilapia (4 4-ounce pieces)
- 2 tablespoons honey
- 1 tablespoon apple cider or rice vinegar
- 1-1 1/2 tablespoons Sriracha
- 1/4 cup soy sauce (reduced sodium or regular) or tamari
- 1/2-1 tablespoon minced garlic
- Salt & pepper
- Frying oil (sunflower, olive, sesame, or coconut)
- Small taco shells (4)
- Additional taco fixings! (rice, greens, corn, cheese, etc.)
- Lemon or lime (for garnish, optional)
1. Add the honey, vinegar, Sriracha, soy sauce, garlic, and a few dashes of salt and pepper to a 1-gallon resealable plastic bag. Bring in the fish and seal the bag. Move the fish around to coat evenly.
2. Marinate in the fridge for at least 1 hour, turning over once. If you need to let it marinate overnight due to timing, that’s fine.
3. Coat a pan with oil, over medium heat. Place the fish on the pan and set aside the leftover marinade.
4. Fry one side of the fish until brown (3 minutes). Flip and brown the other side (another 3 minutes).
5. Pour the remaining marinade into the pan and reduce to low heat. Cover and let cook for another 3-5 minutes. Make sure the fish is thoroughly cooked before serving.
6. Build your delicious tacos with all your favorite fillings. I used kale and jalapeno cheese for mine… because it’s all I had in the fridge. Feel free to experiment!