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Grilled Fish Tacos with Spicy Mayo: A Flavorful Delight

Grilled Fish Tacos with
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Grilled Fish Tacos with Spicy Mayo & Pico de Gallo: An Incredible Ultimate Recipe

Ingredients

Scale
  • 1 lb fresh white fish fillets (like tilapia or cod)
  • 8 small corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix well and set aside.
  2. Make the Pico de Gallo: In another bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir and set aside to let the flavors meld.
  3. Season the Fish: Rinse the fish fillets under cold water and pat dry. Rub olive oil, chili powder, cumin, salt, and pepper on both sides of the fillets.
  4. Grill the Fish: Preheat your grill over medium-high heat. Place the fish fillets on the grill and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork.
  5. Warm the Tortillas: While the fish is grilling, warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
  6. Assemble the Tacos: Once the fish is done, remove it from the grill and break it into chunks. Place the fish pieces onto warmed tortillas.
  7. Add Toppings: Top with shredded cabbage, spicy mayo, avocado slices, and a generous spoonful of pico de gallo.
  8. Serve: Squeeze lime wedges over the tacos before serving for an extra burst of flavor.

Notes

    Nutrition

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