Ingredients
- White fish fillets (such as cod, mahi-mahi, or tilapia) – 1 pound
- Olive oil – 2 tablespoons
- Lime juice – 2 tablespoons
- Chili powder – 1 teaspoon
- Cumin – 1/2 teaspoon
- Mayonnaise – 1/2 cup
- Sriracha – 1-2 tablespoons (adjust to taste)
- Corn tortillas – 8-12
Instructions
- Step 1: Prepare the fish. Pat the fish fillets dry and brush with olive oil. In a small bowl, combine chili powder, cumin, salt, and pepper. Sprinkle the spice mixture evenly over both sides of the fish.
- Step 2: Grill the fish. Preheat your grill to medium-high heat. Grill the fish for 3-5 minutes per side, or until cooked through and easily flakes with a fork. Be careful not to overcook.
- Step 3: Make the spicy mayo. In a small bowl, whisk together the mayonnaise and sriracha until well combined. Adjust the amount of sriracha to your preferred level of spiciness.
- Step 4: Warm the tortillas. Warm the corn tortillas on the grill for a few seconds per side, or in a microwave wrapped in a damp paper towel.
- Step 5: Assemble the tacos. Flake the grilled fish into bite-sized pieces. Fill each warm tortilla with fish, top with spicy mayo, and pico de gallo. Serve immediately.
Notes
- Store leftover fish separately from tortillas and other toppings to prevent sogginess.
- Gently reheat leftover fish in a skillet with a little oil or in the microwave at 50% power to avoid drying it out.
- For a complete meal, serve these tacos with a side of Mexican rice and black beans.
- For easier grilling, lightly oil the grill grates before adding the fish to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American