Grilled Fish Tacos Spicy Mayo (Print)
White fish tacos grilled and topped with spicy mayo, pico de gallo, and served in warm tortillas.
# Ingredients:
→ Fish
01 -
450 g white fish fillets (tilapia or cod)
02 -
1 teaspoon ground cumin
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
0.5 teaspoon fine sea salt
→ Tortillas
06 -
8 small corn or wheat tortillas
→ Spicy Mayo
07 -
120 ml mayonnaise
08 -
2 tablespoons sriracha sauce (adjust to taste)
09 -
1 tablespoon fresh lime juice
→ Pico de Gallo
10 -
1 cup fresh pico de gallo (tomatoes, onions, cilantro, lime juice, jalapeños)
# Steps:
01 -
Combine cumin, paprika, garlic powder, and salt in a small dish. Pat the fish fillets dry and coat evenly with the spice mixture. Allow the fish to marinate in the refrigerator for at least 30 minutes.
02 -
In a separate bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and well incorporated. Set aside.
03 -
Preheat a grill to medium-high heat and lightly oil the grates. Grill the marinated fish fillets for approximately 3 minutes per side or until the fish is opaque and flakes easily with a fork.
04 -
Heat the tortillas directly on the grill or in a dry skillet for about 1 minute per side until soft and pliable.
05 -
Gently flake the grilled fish into large pieces. Layer the fish onto each warm tortilla, drizzle with spicy mayo, and garnish generously with pico de gallo.
06 -
Serve immediately while warm, accompanied by extra lime wedges if desired.
# Additional Notes:
01 -
For best flavor, allow the fish to marinate as long as possible; up to 2 hours enhances depth.