Fish Tacos Spicy Mayo (Print Version)
Tuck grilled white fish into warm tortillas. Top it with spicy mayo, pico de gallo, and you’re all set.
# Ingredients:
→ Fish
01 -
0.5 teaspoon fine sea salt
02 -
1 teaspoon garlic powder
03 -
1 teaspoon paprika
04 -
1 teaspoon ground cumin
05 -
450 g white fish fillets (like cod or tilapia)
→ Tortillas
06 -
8 mini corn or wheat tortillas
→ Spicy Mayo
07 -
1 tablespoon fresh lime juice
08 -
2 tablespoons sriracha (use more or less if you want)
09 -
120 ml mayo
→ Pico de Gallo
10 -
1 cup chunky pico de gallo (chopped tomatoes, onions, cilantro, lime, jalapeño)
# Steps:
01 -
Dig in while everything's hot, maybe with a few lime wedges on the side if you like.
02 -
Tear the fish into big chunks, lay it onto those warm tortillas, spoon over some spicy mayo, and finish with pico de gallo.
03 -
Throw tortillas on a dry pan or right on the grill, flipping after about 1 minute until they're easy to handle and a bit toasty.
04 -
Heat up your grill or grill pan till it’s pretty hot, swipe a little oil on the grates, and cook the marinated fish for 3 minutes, flip, then another 3, until it looks white and falls apart easily with a fork.
05 -
Stir together mayo, sriracha, and lime juice in a bowl until it’s creamy and blended. Pop it aside for later.
06 -
First, mix salt, garlic powder, paprika, and cumin in a little bowl. Dry off the fish, coat with all those spices, and set it in the fridge for at least 30 minutes.
# Notes:
01 -
Letting the fish soak in the marinade for as long as you can—2 hours if you’ve got time—really boosts the flavors.