Fish Tacos with Coconut Almond Sriracha Sauce
Coconut Almond Sriracha Sauce: 1/2 cup JUSTIN’S® Coconut Almond Butter 3 tablespoons lime juice 1 tablespoon fresh ginger juice 1/3 cup coconut milk 2
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Cooking tools:
- Fine-mesh sieve
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Citrus press
- Plate
Ingredients
- 1/2 cup JUSTIN’S® Coconut Almond Butter
- 3 tablespoons lime juice
- 1 tablespoon fresh ginger juice
- 1/3 cup coconut milk
- 2 tablespoons sriracha
- 3 tablespoons butter, melted
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 10–15 oz. cod or other white fish
- Tortillas, for serving
- Shredded cabbage, avocado and fresh cilantro, for serving
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