1 pound flaky white fish
¼ cup sour cream or Greek yogurt
2 tbsp Sriracha sauce
2 tbsp Red River Relish Original
6 corn or flour tortillas
2 cups salad greens or shredded cabbage
Pico de gallo
1 lime, cut into wedges
Heat skillet or griddle over medium heat. Drizzle olive oil and place fish onto griddle or skillet. Cook until fish reaches an internal temperature of 145 degrees. Remove and allow to rest for about 3 minutes before cutting into pieces for tacos.
As fish is cooking, mix sour cream or Greek yogurt together with Sriracha sauce and Red River Relish in a small bowl.
To assemble fish tacos, layer lettuce or cabbage greens inside the middle of a tortilla. Add pieces of cooked white fish, spoon on Sriracha cream, then top with pico de gallo. Serve with a wedge of lime, to be squeezed over fish taco before eating.