Fish Tacos with Coconut Almond Sriracha Sauce

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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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.
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