Fish Tacos with Coconut Almond Sriracha Sauce - Justins

Fish Tacos with Coconut Almond Sriracha Sauce

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Coconut Almond Butter

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

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