Fish tacos always remind me of going to San Diego Padres games in college.
No, I wasn’t a huge baseball fan (I’m still not), but I did love the fish tacos that were served in the concession stands!
Then I moved to Oregon.
Fish tacos were a thing of the past, unless I wanted to fix them myself.
And then I started having issues with my blood sugar. No longer could I eat the breaded fish in most fish tacos. And the tortilla shells weren’t much better for me.
Now I eat my fish tacos deconstructed style, so I can control the carbs. And this month I came up with a delicious twist on the deconstructed fish taco, using some new products on the shelves at Walmart.
The Walmart Moms Version of Chopped
Have you ever seen the Food Network show Chopped?
Well, we Walmart Moms have been challenged to do a very Chopped-like post.
Our challenge was to take one or two of these products, new on Walmart shelves, and create a recipe.
Immediately I knew I’d use the Lee Kum Kee Sriracha Mayonnaise. Who doesn’t love Sriracha Mayonnaise? It would taste great on…
Fish tacos!Need a quick dinner? Try deconstructed fish tacos w/Spicy Sriracha Sauce! #WMTmoms Click To Tweet
To further challenge myself, I decided to use the EVOO Sundried Tomato dressing as a marinade. The vinegar in the dressing gives the fish the acidic flavor it needs to mesh with the spice of the Sriracha sauce and the creaminess of the avocado.
The sundried tomato in the dressing gives the tacos a hint of sweet flavor, which is unexpected but really good!
The Sriracha mayonnaise really made making a fish taco sauce a breeze. I cooled the mayonnaise down slightly with sour cream and added a squeeze of lime to thin out the sauce and give it a citrus kick. Voila! 5 minutes to a tasty dressing.
The Sriracha mayonnaise is really good on burgers and sandwiches, too!
Customizing the Deconstructed Fish Tacos
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The reason I love deconstructed fish tacos is because they can be easily customized to different dietary needs and preferences.
I eat a low-carb diet, so I really limit the tortilla strips on my deconstructed fish taco.
Food Prep Tip: If deep frying on the stove makes you nervous, invest in an inexpensive Fry Daddy. It’s the only way I deep fry anything, and it’s so simple…and I never set my kitchen on fire (my biggest fear).
My kids hate spice, so I either go light on the Sriracha sauce substitute EVOO Sun Dried Tomato Dressing as an alternative. Ranch dressing would work, too. What kid doesn’t like ranch?
If you need an easy warm-weather meal, try this one. There’s very little preparation, and you can have it on the table in a jiffy!
Deconstructed Fish Tacos with Spicy Sriracha Sauce Recipe
You may also like:
- Space Adventures Pasta Salad (my last “Walmart Moms” Chopped-like recipe)
- Deep Fried Artichoke Hearts with Spicy Sriracha Mayo
- Spicy Sriracha Queso
- ½ cup. Wishbone EVOO Sundried Tomato Dressing
- Juice of ½ lime
- 1 tsp. cumin
- 4 Boneless skinless tilapia loins
- 1 - 16 oz bag Marketside Tri-Colored Coleslaw mix
- 2 large avocados, sliced
- 2 Tbsp. chopped fresh cilantro
- Vegetable oil for frying
- 8 corn tortillas
- ½ cup Lee Kum Kee Sriracha Mayo
- 3 Tbsp. sour cream
- Juice of ½ lime
- 1 Tbsp. milk (optional)
- Combine juice of half a lime and EVOO dressing. Place fish in a glass dish Pour marinade over fish and turn fish once to coat both sides. Marinate for 15-30 minutes.
- Preheat broiler. Place fish on well greased broiler pan. Season with cumin, salt, and pepper. Broil for 8-10 minutes or until fish flakes easily with a fork, turning once during cooking.
- Prepare each serving by placing 1 cup coleslaw mix on a plate. Top the coleslaw with ½ sliced avocado, 1 tilapia loin, and tortilla strips (recipe below). Drizzle with Spicy Sriracha Sauce (recipe below) and sprinkle with cilantro.
- Cut tortillas in half and then in ¼ inch strips. Fry in hot oil 2-2.5 minutes until lightly browned and crisp. Using a slotted spoon, remove from oil to paper towel lined plate. Salt to taste. Set aside.
- In a small bowl, whisk together Sriracha mayonnaise, sour cream, and juice of ½ lime. If dressing is too thick, thin it out with up to 1 Tbsp. milk.