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
Peanut Butter Apple Banana Bread slices topped with banana slices and peanut butter on white parchment on white background

Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.

 

Honey Peanut Butter Miso Cookies on a cooling rack on top of newspaper print parchment paper (close up shot)

Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.