Grilled fish in warm tortillas, topped with spicy mayo and fresh pico de gallo for a bold, delicious quick meal.
# The Ingredients You'll Need:
→ Fish and Seasoning
01 - 1 lb white fish fillets (mahi-mahi, cod, halibut, or tilapia)
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - Salt and pepper to taste
→ Tortillas
08 - 8 corn tortillas
→ Spicy Mayo
09 - 1/2 cup mayonnaise
10 - 1–2 tbsp sriracha (adjust to taste)
11 - 1 tbsp lime juice
→ Pico de Gallo
12 - 2 Roma tomatoes, diced
13 - 1/4 red onion, finely chopped
14 - 2 tbsp fresh cilantro, chopped
15 - 1/2 jalapeño (optional), minced
16 - 1 tbsp lime juice
17 - Salt to taste
# Step-by-Step Instructions:
01 - Pat fish fillets dry and brush with olive oil. Season both sides with chili powder, paprika, garlic powder, cumin, salt, and pepper.
02 - In a small bowl, mix mayonnaise, sriracha, and lime juice. Chill until ready to serve.
03 - Combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt. Set aside.
04 - Preheat grill or grill pan over medium-high heat. Grill fish for 3–4 minutes per side until cooked through and lightly charred.
05 - Warm tortillas on the grill for 30 seconds per side.
06 - Flake grilled fish and layer onto warm tortillas. Top with spicy mayo and pico de gallo. Serve with extra lime wedges if desired.
