Smoky grilled fish, creamy spicy mayo, and fresh pico de gallo build layers of flavor in these vibrant tacos.
# Components:
→ Fish
01 - 1 pound white fish fillets (such as mahi-mahi, cod, halibut, or tilapia)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - Salt and black pepper, to taste
→ Tortillas
08 - 8 corn tortillas
→ Spicy Mayo
09 - 1/2 cup mayonnaise
10 - 1 to 2 tablespoons sriracha sauce (adjust to taste)
11 - 1 tablespoon lime juice
→ Pico de Gallo
12 - 2 Roma tomatoes, diced
13 - 1/4 red onion, finely chopped
14 - 2 tablespoons fresh cilantro, chopped
15 - 1/2 jalapeño pepper, minced (optional)
16 - 1 tablespoon lime juice
17 - Salt, to taste
→ To Serve
18 - Lime wedges (optional)
# Directions:
01 - Pat fish fillets dry with paper towels, then brush both sides evenly with olive oil. Sprinkle chili powder, paprika, garlic powder, ground cumin, salt, and black pepper over both sides of the fish.
02 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Blend until smooth and refrigerate until needed.
03 - In a separate bowl, combine diced Roma tomatoes, chopped red onion, cilantro, minced jalapeño if using, lime juice, and a pinch of salt. Stir gently and set aside.
04 - Preheat a grill or grill pan to medium-high heat. Grill fish fillets for 3 to 4 minutes per side, turning once, until cooked through and lightly charred.
05 - Place corn tortillas on the grill for about 30 seconds per side, just until warm and pliable.
06 - Gently flake grilled fish with a fork. Layer fish onto warm tortillas, top with a drizzle of spicy mayo, and finish with generous spoonfuls of pico de gallo.
07 - Serve immediately with extra lime wedges on the side, if desired.
