Ingredients
Scale
- 1.5 lbs white fish fillets (e.g., cod, mahi-mahi)
- 12 small corn or flour tortillas
- 1 cup diced ripe Roma tomatoes
- 1/2 cup mayonnaise
- 3 tablespoons Sriracha or chipotle hot sauce
- 1/2 cup finely chopped red onion
- 1/2 cup fresh cilantro, chopped (divided)
- 1/4 cup fresh lime juice (divided)
Instructions
- Step 1: Prepare the Pico de Gallo and Spicy Mayo. For the pico, combine the diced tomatoes, chopped red onion, half of the cilantro, and 1 tablespoon of lime juice in a small bowl; season lightly with salt. For the spicy mayo, whisk together the mayonnaise, Sriracha, and 1 teaspoon of lime juice; set both aside.
- Step 2: Season and grill the fish. Pat the fish fillets dry and lightly brush them with oil. Season both sides with salt, pepper, and any desired taco seasoning (e.g., cumin, chili powder). Preheat a grill or grill pan to medium-high heat.
- Step 3: Cook the fish and warm the tortillas. Grill the fish for 4-6 minutes per side, depending on thickness, until it flakes easily with a fork and reaches an internal temperature of 145°F. Remove the fish, squeeze the remaining lime juice over it, and lightly flake it into pieces. Warm the tortillas on the grill for 30 seconds per side until pliable.
- Step 4: Assemble the tacos. Lay out the warm tortillas. Place a generous portion of the grilled fish flakes down the center of each tortilla. Top the fish with a spoonful of Pico de Gallo, and finish with a drizzle of the prepared Spicy Mayo and a sprinkle of the reserved fresh cilantro.
Notes
- For best quality, store the cooked fish and the Spicy Mayo separately in the fridge for up to 3 days; the Pico de Gallo is best made fresh or consumed within 24 hours.
- Reheat leftover fish gently in a foil packet in the oven or air fryer until just warm to prevent drying out, ensuring you re-toast the tortillas for maximum pliability.
- Complete your meal by offering a refreshing side of crisp, thinly shredded green cabbage dressed simply with the remaining lime juice, which adds texture and helps balance the heat.
- To ensure your fish doesn't stick to the grill, always pat the fillets extremely dry before seasoning, and make sure the grates are clean, oiled, and preheated thoroughly before placing the fish down.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American