1. Marinate the Fish: In a shallow dish, combine olive oil, lime juice, chili powder, ground cumin, garlic powder, and salt. Slice the fish into manageable pieces, ensuring even cooking. Submerge the fish in the marinade and let it sit for 15 minutes to absorb all flavors.
2. Cook the Fish: Preheat a non-stick skillet over medium-high heat. Place the marinated fish into the skillet and cook for 4-5 minutes per side, or until golden brown and easily flakeable with a fork.
3. Prepare the Spicy Sriracha Lime Sauce: In a mixing bowl, combine mayonnaise, sour cream or Greek yogurt, Sriracha, lime juice, garlic powder, and salt. Stir well and ensure the mixture is smooth. Cover and refrigerate for at least 2 hours to let the flavors meld together.
4. Warm the Taco Shells: Lightly grill or heat the taco shells to make them soft yet firm enough to hold the filling.
5. Assemble the Tacos: Place the cooked fish on each taco shell. Drizzle generously with the prepared spicy Sriracha lime sauce.
6. Add Toppings: Garnish with toppings of your choice, such as shredded cabbage, avocado slices, cilantro, or freshly cut lime wedges.
7. Serve and Enjoy: Arrange the tacos on a plate and serve immediately. Enjoy your zesty fish tacos bursting with flavors.
8. Store Leftovers: Separate the components—fish, sauce, tortillas, and toppings—and store them in airtight containers in the refrigerator. Consume the fish within 2-3 days and the sauce within a week.
9. Reheat the Fish: Gradually reheat the fish in a skillet or oven to maintain moisture and tenderness.
10. Revive Tacos: Warm the tortillas, reassemble the tacos, and enjoy them freshly warmed with your favorite toppings.