Thai Fish Tacos with Spicy Peanut Sauce

These tacos are an excellent manner to jazz up your normal fish tacos and get your Thai fix!

Thai Fish Tacos with Spicy Peanut Sauce
Thai Fish Tacos with Spicy Peanut Sauce


  • 5 fish filets we used breaded, frozen
  • 2 c. shredded cabbage or coleslaw mix
  • 1/2 c. shredded carrot
  • dressing see below
  • 4 corn tortillas
  • peanut sauce see below
  • cilantro for garnish
  • chopped peanuts to taste
  • 4 lime wedges for garnish
  • Sriracha optional, to taste


  • 3 Tbsp. sugar
  • 2 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1/2 tsp. lemon juice
  • salt and pepper to taste

Peanut Sauce:

  • 1/3 c. chicken broth
  • 1/2 c. peanut butter
  • 1 Tbsp. soy sauce
  • 1/2 tsp. lime juice fresh
  • 1 tsp. cilantro chopped
  • 1 Tbsp. Sriracha or to taste


  • Cook/bake fish according to package directions until cooked through.
  • In a medium-sized bowl, toss cabbage/coleslaw mix and carrot with dressing. Set aside.
  • When fish is cooked, coarsely chop into approximately 1″ pieces and evenly distribute between 4 tortillas.
  • Evenly top each taco with cabbage slaw. Spoon a little peanut sauce over each taco and garnish with cilantro, peanuts, and limes. Add more Sriracha for an extra kick if desired.


  • In a small bowl, whisk together all dressing ingredients

Peanut sauce:

  • In a small microwave-safe bowl, heat chicken broth for about 30 seconds or until very hot. Add remaining ingredients and whisk until smooth.


Calories: 393kcal | Carbohydrates: 41g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 568mg | Potassium: 570mg | Fiber: 8g | Sugar: 20g | Vitamin A: 5140IU | Vitamin C: 55mg | Calcium: 97mg | Iron: 2mg

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