Grilled Fish Tacos Spicy Mayo (Printable Version)

# What You 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

# Steps to Follow:

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.

# Additional Notes:

01 - Adjust the spiciness of the mayo with the amount of sriracha.
02 - For extra freshness, add some lime wedges on the side.

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