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
White Chocolate Peanut Butter Cup Cookie Cake on a white plate on a white background with green cloth

Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.

Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.