Low Carb Zesty Fish Tacos with Spicy Sriracha Lime Sauce: A Flavor-Packed Twist on Taco Night

In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mix evenly over both sides of the fish fillets.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish fillets and cook for 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork. Remove from heat and break the fish into large chunks.

Make the Spicy Sriracha Lime Sauce:
In a small bowl, whisk together Greek yogurt, Sriracha sauce, lime juice, honey (if using), and a pinch of salt. Adjust the Sriracha for more heat if desired.

Assemble the Tacos:
Lay out the lettuce leaves on a plate to serve as taco shells. Divide the fish chunks evenly among the lettuce leaves. Top with shredded cabbage, diced red onion, and a drizzle of the spicy Sriracha lime sauce.

Serve:
Garnish with fresh cilantro leaves and serve immediately. Enjoy the fresh, zesty, and spicy flavors in every bite!

Serving and Storage Tips: