Thai Fish Tacos Recipe

White fish fillets: Mild-flavored fish like cod or tilapia, perfect for absorbing the spices and flavors.

Cabbage: Adds crunch and freshness to the tacos.

Carrots: Provides a sweet and crunchy contrast to the fish.

Cilantro: Fresh herb that adds a burst of flavor and color.

Tortillas: Soft wraps that hold all the delicious components together.

Mayonnaise: Creamy base for the spicy sauce.

Sriracha: Spicy chili sauce that adds heat to the dish.

Lime juice: Adds a tangy brightness to the sauce and slaw.

Fish sauce: Provides a unique umami flavor typical in Thai cuisine.

Garlic powder: Adds a subtle garlic flavor to the fish.

Ground cumin: Earthy spice that complements the fish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

When preparing the fish for these Thai fish tacos, ensure you pat the fillets dry with a paper towel before seasoning. This helps the spices adhere better and promotes a nice, even sear in the skillet. Additionally, avoid overcrowding the pan to ensure each piece cooks evenly and develops a crispy exterior.

• white fish fillets - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be grilled or baked and shredded to mimic the texture of fish.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and freshness to the tacos.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and can add a slightly different but pleasant flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley can provide a fresh, slightly peppery taste similar to cilantro.

• small tortillas - Substitute with lettuce wraps: For a low-carb option, use large lettuce leaves to wrap the taco fillings.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with added protein and less fat.

• sriracha - Substitute with hot sauce: Any hot sauce can be used to add heat, though the flavor profile may vary slightly.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic powder is unavailable.

• ground cumin - Substitute with ground coriander: Ground coriander offers a warm, slightly citrusy flavor that can complement the other spices.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the shredded cabbage, shredded carrots, and chopped cilantro separately in airtight containers or resealable plastic bags. This keeps them fresh and crisp.
• For the sriracha mayo sauce, transfer it to a small airtight container. This ensures it retains its flavor and consistency.
• Keep the tortillas in their original packaging or wrap them tightly in aluminum foil or plastic wrap to prevent them from drying out.
• Store all components in the refrigerator. The fish fillets and sriracha mayo sauce can be refrigerated for up to 3 days, while the vegetables can last up to 5 days.
• To freeze, place the cooled fish fillets in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag or airtight container. This prevents them from sticking together.
• Label the freezer bag or container with the date to keep track of freshness. The fish fillets can be frozen for up to 2 months.
• When ready to enjoy, thaw the fish fillets in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• Assemble the Thai fish tacos by warming the tortillas and adding the thawed and reheated fish fillets, fresh vegetables, and sriracha mayo sauce.

• Preheat your oven to 350°F (175°C). Place the leftover fish fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out and bake for about 10-12 minutes or until heated through.

• For a quicker method, use a microwave. Place the fish fillets on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• Reheat the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds per side.

• To keep the slaw fresh and crunchy, avoid reheating it. Instead, store it separately in the refrigerator and add it to the tacos just before serving.

• If you have leftover sauce, you can reheat it gently in a small saucepan over low heat, stirring occasionally until warmed through. Alternatively, microwave it in a microwave-safe bowl for 15-20 seconds, stirring halfway through.

• Mixing bowl: Use this to combine the shredded cabbage, carrots, and cilantro.

• Another mixing bowl: Use this to mix the mayonnaise, sriracha, lime juice, and fish sauce.

• Skillet: Heat this over medium-high heat to cook the seasoned fish fillets.

• Spatula: Use this to flip the fish fillets in the skillet.

• Measuring cups: Use these to measure out the mayonnaise, sriracha, and lime juice.

• Measuring spoons: Use these to measure the fish sauce, garlic powder, cumin, salt, and pepper.

• Knife: Use this to chop the cilantro.

• Cutting board: Use this as a surface to chop the cilantro.

• Dry skillet or microwave: Use either of these to warm the tortillas.

• Tongs: Use these to handle the tortillas and assemble the tacos.

Pre-mix the slaw: Combine the cabbage, carrots, and cilantro ahead of time and store in the fridge.

Make the sauce ahead: Mix the mayonnaise, sriracha, lime juice, and fish sauce in advance.

Season the fish early: Apply garlic powder, cumin, salt, and pepper to the fish fillets and let them marinate.

Use pre-shredded veggies: Buy pre-shredded cabbage and carrots to save chopping time.

Cook in batches: If you have a large skillet, cook multiple fish fillets at once.

Warm tortillas together: Heat all tortillas at once in the oven wrapped in foil.