Fish Tacos with Coconut Almond Sriracha Sauce

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Coconut Almond Sriracha Sauce:

1/2 cup JUSTIN’S® Coconut Almond Butter

3 tablespoons lime juice

1 tablespoon fresh ginger juice

1/3 cup coconut milk

2 tablespoons sriracha

 

Fish Tacos:

3 tablespoons butter, melted

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon garlic powder

¼ teaspoon salt

10–15 oz. cod or other white fish

Tortillas, for serving

Shredded cabbage, avocado and fresh cilantro, for serving

DIRECTIONS

  1. To make the sauce, combine all ingredients in a small bowl and whisk well. Set aside.
  2. For the fish tacos, preheat the oven to 400 degrees F. Place the fish in a glass baking dish.
  3. Combine the butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour over the fish.
  4. Bake for 10-15 minutes. Remove from oven and flake apart the fish.
  5. Serve the fish in tortillas topped with cabbage, avocado, and fresh cilantro. Drizzle with Coconut Almond Sriracha Sauce.
INGREDIENTS

Coconut Almond Sriracha Sauce:

1/2 cup JUSTIN’S® Coconut Almond Butter

3 tablespoons lime juice

1 tablespoon fresh ginger juice

1/3 cup coconut milk

2 tablespoons sriracha

 

Fish Tacos:

3 tablespoons butter, melted

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon garlic powder

¼ teaspoon salt

10–15 oz. cod or other white fish

Tortillas, for serving

Shredded cabbage, avocado and fresh cilantro, for serving

DIRECTIONS
  1. To make the sauce, combine all ingredients in a small bowl and whisk well. Set aside.
  2. For the fish tacos, preheat the oven to 400 degrees F. Place the fish in a glass baking dish.
  3. Combine the butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour over the fish.
  4. Bake for 10-15 minutes. Remove from oven and flake apart the fish.
  5. Serve the fish in tortillas topped with cabbage, avocado, and fresh cilantro. Drizzle with Coconut Almond Sriracha Sauce.
Great Summer Recipes
Chicken with Savory Almond Butter Sauce in a white pan with wooden handles in a white background with a white cloth

If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.

 

Coconut Almond Butter Overnight Oats in a clear cup with a bamboo straw, and wooden baking utensils in the white background

I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!