Ingredients
Scale
- 1 lb white fish fillets (mahi-mahi, cod, halibut, or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 8 corn tortillas
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp lime juice
- 2 Roma tomatoes, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 jalapeño (optional), minced
- 1 tbsp lime juice for pico de gallo
- Salt to taste for pico de gallo
Instructions
- Pat fish fillets dry and brush them with olive oil. Season both sides with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- In a small bowl, combine mayonnaise with sriracha and lime juice; chill until serving.
- Mix diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in another bowl for pico de gallo.
- Preheat grill or grill pan over medium-high heat; grill fish for 3-4 minutes per side until cooked through.
- Warm tortillas on the grill for about 30 seconds each side.
- Flake grilled fish into pieces and layer onto tortillas; top with spicy mayo and pico de gallo.
- Serve immediately with extra lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 120g)
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg