Uploaded August 2020 | Updated September 2026, 2 weeks ago
Sriracha Fish Tacos
(For a #10-12 Skillet & a Lodge #8 Dutch Oven Trivet)
Ingredients:
2 lbs. white fish filet
4 eggs
1 qt. milk
1 cup mayonnaise
¼ cup sriracha sauce
1 clove garlic, minced
juice from 1/4 wedge of a lime (4 limes total in this recipe)
½ head red cabbage, thinly sliced
1 bunch fresh cilantro leaves, chopped
1 bunch green onions, sliced
2 avocados, sliced
4 oz. cotija cheese, crumbled
1 bunch of radishes, whole or halved
3 limes, quartered
1 tub of your favorite salsa
3 cups panko japanese style bread crumb
3 cups canola oil
old bay seasoning
24 white corn tortillas
(makes 12 tacos – recipe can be halved to make 6 tacos)
Directions:
1. Cut the fish into 1” chunks. Using a large bowl, beat the eggs and stir in the milk. Add the fish chunks into the mixture, cover & set aside to soak.
2. Using a medium bowl, mix the mayonnaise, sriracha sauce, garlic and juice, squeezed from one half of a lime until evenly blended, cover and set aside.
3. Prepare remaining toppings, cover & set aside.
4. Heat the oil in the large skillet. While the oil is heating, place 2 cups of bread crumb into a two-gallon zip-lock bag and add half of the fish. Shake the bag to coat the fish pieces evenly. When the oil begins to smoke, add the fish and cook for 30 seconds, turn pieces and cook another 30 seconds. Remove the fish and place on paper towels to drain. Season to taste while still hot, with Old Bay. Add the remaining cup of bread crumb and repeat the cooking process.
5. Preheat a Lodge #8 D.O.T. and heat each side of the tortilla for a few seconds.
(Tortillas can also be placed directly over an open flame)
6. Begin assembling tacos by placing two tortillas, stacked in the palm of your hand. Coat the top side with sriracha sauce, place 3-4 pieces of fish onto the shell and sprinkle with toppings.
7. Serve each taco with a wedge of lime to squeeze over the top and a bight of radish, to be eaten after the taco is consumed, to clear the pallet for the next one… Enjoy!!!
0:00 Intro
0:38 Opening
1:03 Fish Prep
2:58 Sriracha Sauce
4:31 Prepped Toppings
4:42 Coat The Fish
5:23 Fry The Fish
7:10 Season The Fish
7:24 Heating Tortillas
8:32 Taco Build
10:06 Taco Taste
10:53 Money Shot
11:04 Closing
11:25 Outro
12:05 End Screen
Music: Epidemic Sound - epidemicsound.com/referral/i3zn3v
Sriracha Fish Tacos
(For a #10-12 Skillet & a Lodge #8 Dutch Oven Trivet)
Ingredients:
2 lbs. white fish filet
4 eggs
1 qt. milk
1 cup mayonnaise
¼ cup sriracha sauce
1 clove garlic, minced
juice from 1/4 wedge of a lime (4 limes total in this recipe)
½ head red cabbage, thinly sliced
1 bunch fresh cilantro leaves, chopped
1 bunch green onions, sliced
2 avocados, sliced
4 oz. cotija cheese, crumbled
1 bunch of radishes, whole or halved
3 limes, quartered
1 tub of your favorite salsa
3 cups panko japanese style bread crumb
3 cups canola oil
old bay seasoning
24 white corn tortillas
(makes 12 tacos – recipe can be halved to make 6 tacos)
Directions:
1. Cut the fish into 1” chunks. Using a large bowl, beat the eggs and stir in the milk. Add the fish chunks into the mixture, cover & set aside to soak.
2. Using a medium bowl, mix the mayonnaise, sriracha sauce, garlic and juice, squeezed from one half of a lime until evenly blended, cover and set aside.
3. Prepare remaining toppings, cover & set aside.
4. Heat the oil in the large skillet. While the oil is heating, place 2 cups of bread crumb into a two-gallon zip-lock bag and add half of the fish. Shake the bag to coat the fish pieces evenly. When the oil begins to smoke, add the fish and cook for 30 seconds, turn pieces and cook another 30 seconds. Remove the fish and place on paper towels to drain. Season to taste while still hot, with Old Bay. Add the remaining cup of bread crumb and repeat the cooking process.
5. Preheat a Lodge #8 D.O.T. and heat each side of the tortilla for a few seconds.
(Tortillas can also be placed directly over an open flame)
6. Begin assembling tacos by placing two tortillas, stacked in the palm of your hand. Coat the top side with sriracha sauce, place 3-4 pieces of fish onto the shell and sprinkle with toppings.
7. Serve each taco with a wedge of lime to squeeze over the top and a bight of radish, to be eaten after the taco is consumed, to clear the pallet for the next one… Enjoy!!!
0:00 Intro
0:38 Opening
1:03 Fish Prep
2:58 Sriracha Sauce
4:31 Prepped Toppings
4:42 Coat The Fish
5:23 Fry The Fish
7:10 Season The Fish
7:24 Heating Tortillas
8:32 Taco Build
10:06 Taco Taste
10:53 Money Shot
11:04 Closing
11:25 Outro
12:05 End Screen
Music: Epidemic Sound - epidemicsound.com/referral/i3zn3v
