Fish Tacos Recipe with Best Fish Taco Sauce

In a bowl, whisk together mayonnaise, sour cream, lime juice, sriracha, garlic powder, honey, and a pinch of salt for the taco sauce. Set aside.

Pat the fish dry and slice into 1-inch wide strips. Season with paprika, garlic powder, half the salt, and pepper.

Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each fish strip in flour, dip in egg, then coat in panko.

Heat olive oil in a large skillet over medium-high heat. Cook fish strips 2–3 minutes per side until crispy and golden brown. Transfer to a paper towel–lined plate.

Warm tortillas in a dry skillet or over a flame for about 20 seconds until soft.

Fill each tortilla with shredded cabbage, crispy fish, a generous drizzle of taco sauce, and a sprinkle of cilantro. Serve with lime wedges and enjoy!