Ingredients
Scale
- 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi)
- 12 small corn or flour tortillas
- 1/2 cup mayonnaise
- 1 tbsp Sriracha or chipotle sauce
- 3 ripe Roma tomatoes, finely diced
- 1/2 small red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp olive oil and the juice of 1 lime
Instructions
- Step 1: Prepare the Pico de Gallo and Spicy Mayo. Combine the diced tomatoes, red onion, and cilantro in a bowl with half of the lime juice and a pinch of salt. In a separate small bowl, whisk together the mayonnaise and Sriracha until smooth; refrigerate both toppings until ready to use.
- Step 2: Season the fish. Pat the fish fillets dry. Brush them with the remaining olive oil and lime juice, then season generously with salt, pepper, and your preferred taco seasoning (such as chili powder or cumin).
- Step 3: Grill the fish. Preheat the grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Grill the fish for 3–4 minutes per side, until the flesh is opaque and flakes easily with a fork. Remove the fish and gently break it into large flakes.
- Step 4: Assemble the tacos. Lightly grill or toast the tortillas for about 30 seconds per side until warmed and pliable. Layer each tortilla with flaked grilled fish, a spoonful of fresh Pico de Gallo, and a generous drizzle of the prepared Spicy Mayo. Serve immediately.
Notes
- To maintain freshness, store leftover grilled fish and the prepared sauces separately in the fridge for up to two days, discarding any tortillas that were already warmed.
- Avoid the microwave; for best texture, reheat leftover fish in a foil packet in a 300°F oven for about 5 minutes until just warmed through, which prevents it from drying out.
- Offer a simple shredded green cabbage slaw tossed with lime juice and a dash of salt for added crunch and acidity to perfectly balance the richness of the Spicy Mayo.
- Chef's Tip: Since white fish tends to stick, ensure your grill grates are meticulously clean and well-oiled, and do not attempt to flip the fish until it naturally releases from the grate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American