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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!

20 Minutes
10 Minutes
30 Minutes


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


  1. Mix all spicy mayo ingredients in a small bowl until well blended. Cover and refrigerate until ready to serve.
  2. Mix cumin, smoked paprika, black pepper and salt in small bowl.
  3. Season fish evenly with lime juice and seasoning mixture.
  4. 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).
  5. Transfer to cutting board. Cut each fillet into 4 strips.
  6. To serve, place 1 fish strip on a warm tortilla.
  7. Top with the desired amount of Spicy Mayo, HERDEZ® Salsa, avocado slices, and green onions.
  8. Serve tacos with lime wedges, if desired.
  9. NOTE: Store any leftover Spicy Mayo in a covered airtight container in the refrigerator.