Weekend Recipes: Grilled Fish Tacos w/Sriracha & Baja Sauce


Surprisingly, fish isn’t typically my favorite dish-however, I have come around over the past several months and decided to try my hand at fish tacos. My hybrid recipe definitely delivers the spice, it’s also quite healthy.

What You Need

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Cilantro flakes
  • 1 tsp Paprika
  • 1 tbs Cajun seasoning
  • 1/4 tsp Cayenne pepper
  • 1.5 lbs tilapia (or any fish of your choosing)
  • Extra virgin olive oil
  • 8 Whole wheat tortillas (or corn shells)
  • 1 c shredded lettuce
  • 1 avocado
  • 1 sliced lime
  • Sriracha Sauce (to flavor taste)
  • Pepper jack cheese (optional)

For Baja Sauce

  • 1/2 c Chobani Greek yogurt
  • 2 tbs fat free mayonnaise
  • 1 tbs adobo sauce (or to flavor taste)
  • 1/2 c lime juice

How To Make It

Stir Baja sauce ingredients together and set aside in the refrigerator. Combine spices and rub on fish. Pour olive oil onto large skillet before heating.  Add fish and cook for about 5-6 minutes. Flip and cook until fish flakes easily with a fork, another 3-4 minutes.

With a spatula, divide fish into strips or chunks. Serve in tortillas with shredded lettuce, avocado, Baja sauce, Sriacha Sauce, Pepper jack cheese, and lime juice.

Nutritional Value

This healthy dish contains around 400 calories, 16 grams of fat, 33 grams of carbohdrates, and 40 grams of protein per serving.