Description

Grilled Fish Tacos with Spicy Mayo and Pico de Gallo are a vibrant and flavorful dish that combines perfectly grilled white fish with zesty pico de gallo and creamy spicy mayo, all wrapped in warm tortillas. Ideal for summer gatherings or casual dinners, these tacos bring a fiesta of flavors to your table, making them a favorite for any occasion.

Ingredients

Scale

1 lb white fish fillets (tilapia or cod)
4 corn or flour tortillas
2 tsp olive oil
Juice of 1 lime
1 tsp cumin
1 tsp paprika
2 medium ripe tomatoes, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 tbsp sriracha sauce (adjust to taste)

Instructions

Preheat your grill or grill pan over medium-high heat. Brush the fish fillets with olive oil and season with cumin and paprika.
Grill the fish for about 3-4 minutes on each side until golden brown and flaky.
While grilling, prepare the pico de gallo by combining diced tomatoes, onion, cilantro, lime juice, and salt in a bowl.
In another bowl, mix mayonnaise with sriracha until well blended; adjust spice level as desired.
Warm the tortillas on the grill for a few seconds. Assemble tacos by placing grilled fish on tortillas and topping with pico de gallo and spicy mayo.
Serve immediately for a fresh and flavorful meal.

Nutrition

Serving Size: 2 tacos (approximately 200g)
Calories: 420
Sugar: 3g
Sodium: 680mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Keywords: - For added crunch, consider adding sliced avocado or shredded cabbage as toppings.- Substitute fish with shrimp or tofu for a different twist on this recipe.- Store leftovers separately in airtight containers for up to two days.