Grilled Fish Tacos with Spicy Mayo
Serve citrusy grilled mahi-mahi, avocado, and HERDEZ® Salsa in warm tortillas for an easy Lenten fish taco. Top with a homemade Spicy Mayo featuring habanero and red pepper, plus the tangy taste of MCCORMICK® Mayonesa. Enjoy grilled fish tacos with spicy mayo tonight!
4-6
20 Minutes
10 Minutes
30 Minutes
Ingredients
Spicy Mayo:
- 1 cup MCCORMICK® Mayonnaise with Lime Juice (Mayonesa)
- 1 teaspoon MCCORMICK® Ground Cumin
- 1/2 teaspoon MCCORMICK® Coarse Ground Black Pepper
- 1/2 teaspoon MCCORMICK® Crushed Red Pepper
- 1 habanero chili, seeded and finely chopped
Grilled Mahi-Mahi Tacos:
- 1 teaspoon of MCCORMICK® Ground Cumin
- 1 teaspoon MCCORMICK® Smoked Paprika
- 1/2 teaspoon MCCORMICK® Coarse Ground Black Pepper
- 1/2 teaspoon salt
- 2 (8 -ounce) mahi-mahi fish fillets
- Juice from 1 lime (about two tablespoons)
- 8 (6-inch) corn or flour tortillas, warmed or grilled
- HERDEZ® Salsa Verde or HERDEZ® Guacamole Salsa
- 1 ripe avocado, peeled, pitted and sliced
- 1/2 cup sliced green onions
- Optional: Lime wedges
Directions
- Mix all spicy mayo ingredients in a small bowl until well blended. Cover and refrigerate until ready to serve.
- Mix cumin, smoked paprika, black pepper and salt in small bowl.
- Season fish evenly with lime juice and seasoning mixture.
- Grill over high heat 3 to 5 minutes per side or until fish flakes easily with a fork (mahi-mahi cooks quickly – do not overcook).
- Transfer to cutting board. Cut each fillet into 4 strips.
- To serve, place 1 fish strip on a warm tortilla.
- Top with the desired amount of Spicy Mayo, HERDEZ® Salsa, avocado slices, and green onions.
- Serve tacos with lime wedges, if desired.
- NOTE: Store any leftover Spicy Mayo in a covered airtight container in the refrigerator.