Easy, Yummy Fish Tacos with a Kick

Cooking during the summer isn't super awesome. I usually try to avoid it, but we can't eat out every night either. So, when I do cook, I try to cook light. Which means lots of fish!  I've been making this dish for years and it's always scarfed right up!

I most recently made it with Black Drum fish, but I've made it with Talapia or Rainbow Trout. But the guy at the fish counter recommended I try Black Drum - it did not disappoint. A very mild tasting fish that responded well to the spices and pan searing.  

This recipe makes 4 tacos. 


  • eight corn tortillas
  • sriracha sauce
  • mayonnaise
  • one pound of scaled, de-boned fish filets 
  • salt, pepper, chili powder, garlic powder to taste
  • sugar
  • olive oil
  • one cup of green cabbage, chopped


  • season both sides of the fish liberally with the salt, pepper, chili powder, and garlic powder
  • pan sear the fish using about 2 tablespoons of olive oil on medium heat - about 4 minutes each side
  • while the fish is cooking, toast the tortillas in a separate pan 
  • in a cup, mix 2 parts mayonnaise and 1 part sriracha (2 tablespoons to 1 tablespoon should be enough unless you like it super saucy!) - secret ingredient, add a pinch of sugar in the sauce, mix well
  • add fish, cabbage, and sauce to the tortillas
  • enjoy! 
Yummy Fish Tacos with a Kick by Jennifer Stamps