Fish tacos have been a staple year around in our house hold for years, and it is mainly because we are obsessed with this cilantro sriracha sauce I make with them. You can make the sauce hotter than the recipe, which we definitely do if it’s just us!
Before I got into my air fryer kick, I just broiled the fish in the oven or on the grill. I learned quickly that the air fryer is so much quicker and definitely has more of a crunch then in the over, but if you don’t have an air fryer, just pop them in the oven (directions below).
Toppings are always optional and what are available in our household, but avocado or some guacamole is usually a most. I generally serve with a side of bean salad or corn salad.
Cilantro Sriracha Sauce Ingredients
- 1 cup Greek yogurt
- 1/2 cup chopped cilantro
- 1 tablespoon sriracha (use 1/2 if you prefer more mild)
- 1 teaspoon garlic
- 1 squeezed lime (or 1 tablespoon lime juice)
- 4 small tilapia filets (thaw frozen filets)
- 4-6 tortillas
- 2 cups bagged cole slaw
- 2 tablespoons olive oil
- 2 tablespoons Old Bay or taco seasoning
- Shredded cheese
- Marinate the tilapia filets with olive oil and seasoning in a ziplock bag for at least 15 minutes
2. Combine all ingredients for sauce in bowl – refrigerate for at least 30 minutes before serving.
3. Place 2 filets in the air fryer and cook at 400 degrees for 6 minutes (air fryer time might vary, so check half way through) – if using conventional oven, bake on 375 degrees for 12-15 minutes and check that it is thoroughly cooked.
4. Place one filet on bed of cole slaw (or lettuce) – use less fish on each taco to yield more tacos.
5. Place other toppings and sauce on the taco – avocado, cilantro, and shredded cheese