This recipe was inspired by the fish tacos I recently tried at Wahaca, and a bottle of Sriracha I managed to get my paws on. As a note, I would say that you can take the time to batter and fry your own fish, but I made these on a Tuesday, that wasn't happening. So I took the easiest shortcut ever, chopping a battered fish fillet in half for each taco. As long as you buy a reasonably good quality fish, it doesn't detract from this flavorful taco!
For 8 tacos, you will need:
4 large battered fish fillets (cooked and halved)
1/2 cup sour cream
1 cup shredded lettuce
Sriracha cream sauce ingredient
You will need:
1/2 cup mayonnaise (light is fine)
2 1/2 Tbsp condensed milk (again, light is fine)
1 3/4 Tbsp Sriracha sauce
Simply whisk all ingredients together and serve drizzle over fish.
Note: This sauce is incredibly addicting, and you will want to put it on everything.
1. Preheat oven to 100C/210F.
2. Assemble your tacos, lettuce, (cooked) fish, and drizzle sauce and sour cream over (this can be done by putting sauces in plastic bags and cutting off the corner, or use a diner-style squeezy bottle). I decorated my tacos with 3 additional dots of Sriracha, but I'd avoid this if you don't like things too spicy.
3. Line up your tacos on a baking tray with the edges facing upwards. They will start to crisp up after about 5 minutes, but keep an eye on them as I've noticed they jump from pale and limp to crisp in about 30 seconds!
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