Mediterranean Zesty Fish Tacos With Spicy Sriracha Lime Sauce

Mediterranean Zesty Fish Tacos with Spicy Sriracha Lime Sauce

Table of Contents

Bring a fresh, coastal twist to your taco night with these Mediterranean Zesty Fish Tacos, drizzled in a fiery yet creamy Sriracha Lime Sauce. Tender, flaky white fish is seasoned with zesty Mediterranean spices, tucked into warm tortillas, and topped with a crunchy veggie slaw, briny olives, and fresh herbs. Each bite is an explosion of flavor—bright, spicy, and totally satisfying. Perfect for weeknight dinners, summer cookouts, or when you’re just craving something bold and fresh.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4 (makes 8 tacos)

Ingredients

For the Fish:

1 lb white fish fillets (cod, tilapia, or halibut)

1 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

Zest of 1 lemon

Salt & black pepper to taste

Juice of 1/2 lemon

For the Tacos:

8 small flour or corn tortillas (warm)

1 cup shredded purple cabbage

1/2 cup diced cucumbers

1/2 cup cherry tomatoes, halved

1/4 cup kalamata olives, sliced

1/4 red onion, thinly sliced

1/4 cup crumbled feta cheese (optional)

Fresh parsley or mint, for garnish

For the Spicy Sriracha Lime Sauce:

1/2 cup Greek yogurt or sour cream

1–2 tbsp Sriracha (adjust to heat preference)

Juice of 1 lime

1 tsp honey or agave

Pinch of salt

Optional: 1 tsp lime zest for extra zing

Instructions

Prepare the Fish

Pat the fish dry with paper towels.

In a small bowl, mix olive oil, garlic powder, paprika, cumin, oregano, lemon zest, salt, and pepper.

Rub the spice mixture all over the fish.

Heat a nonstick skillet over medium-high heat. Add a little oil and cook the fish for 3–4 minutes per side or until it flakes easily with a fork.

Squeeze lemon juice over the cooked fish and gently flake it into bite-sized pieces.

Make the Sriracha Lime Sauce

In a small bowl, whisk together Greek yogurt (or sour cream), Sriracha, lime juice, honey, and salt until smooth.

Taste and adjust spice or lime level as desired. Set aside or chill.

Assemble the Tacos

Warm the tortillas in a skillet or microwave.

Fill each tortilla with flaked fish, cabbage, cucumbers, tomatoes, olives, and red onion.

Drizzle generously with spicy Sriracha lime sauce.

Top with crumbled feta and fresh herbs.

Serve

Serve immediately with lime wedges on the side.

Tips

Choose the Right Fish

Use a firm, mild white fish like cod, tilapia, halibut, or mahi-mahi. They cook quickly and hold together well in tacos.

Avoid fish that are too oily or flaky unless grilled on foil or in a fish basket.

Don’t Overcook

Fish cooks fast—3 to 4 minutes per side is usually enough. It’s done when it flakes easily with a fork and turns opaque.

Warm the Tortillas

Warm tortillas are more pliable and won’t break. Heat them on a dry skillet for 30 seconds per side or microwave in a damp towel.

Balance the Spice

If you’re spice-sensitive, start with 1 tbsp of Sriracha in the sauce, then adjust to taste.

For an extra burst of freshness, add a pinch of lime zest or a splash of vinegar to your sauce or slaw.

Meal Prep Friendly

You can cook the fish and make the sauce in advance. Assemble tacos just before serving to keep everything fresh and crisp.

Tasty Variations

Mediterranean Slaw Mix-Up

Instead of plain cabbage, mix shredded cabbage with:

Lemon juice or vinegar

Olive oil

A pinch of oregano and chopped parsley
This quick slaw adds extra brightness and texture.

Make It Vegetarian

Substitute fish with grilled halloumi, falafel, or roasted chickpeas for a plant-based twist.

Taco Bowl Style

Skip the tortillas and layer everything over brown rice, quinoa, or a bed of greens for a Mediterranean taco bowl.

Add Roasted Garlic

Blend a clove of roasted garlic into the Sriracha Lime Sauce for a deeper, mellow heat.

Add Roasted Veggies

Add roasted bell peppers, sweet potatoes, or zucchini for a hearty, veggie-loaded version.

Cool It Down

Add diced avocado or a dollop of tzatziki alongside the Sriracha sauce for creamy, cooling contrast.

Cucumber Tzatziki Swap

For a milder sauce, use tzatziki instead of Sriracha sauce—especially for kids or spice-sensitive eaters.

Q&A: Frequently Asked Questions

Q: Can I grill the fish instead of pan-searing it?

A: Yes! Grilling adds a smoky flavor that pairs beautifully with the Mediterranean spices. Just oil the grates or use foil to prevent sticking.

Q: Can I make the sauce ahead of time?

A: Definitely. The sauce can be made up to 3 days in advance and stored in the refrigerator. It actually tastes better after a few hours as the flavors develop.

Q: Are these tacos spicy?

A: The Sriracha adds a nice kick, but the yogurt base balances it out. For a milder version, reduce the Sriracha or serve it on the side.

Q: Can I use frozen fish?

A: Yes, just make sure it’s fully thawed and patted dry before cooking to prevent excess moisture and uneven searing.

Q: What sides go well with these tacos?

A: Try them with lemon-herb quinoa, roasted vegetables, sweet potato fries, or a cucumber-tomato salad.

Nutrition Information (Per 2 Tacos – Approximate)

Based on using cod, Greek yogurt, and flour tortillas. Will vary with substitutions.

Calories: 390

Conclusion

These Mediterranean Zesty Fish Tacos with Spicy Sriracha Lime Sauce are a flavor-packed way to bring bold, healthy freshness to your dinner table. With flaky spiced fish, crunchy veggies, and a creamy-lime kick, every taco delivers a perfect balance of heat, brightness, and Mediterranean flair. They’re easy enough for weeknights, yet impressive enough to serve at a summer gathering. Whether you stick with the original or try a fun variation, you’ll be going back for seconds—guaranteed.