Description
Delight in the fresh and vibrant flavors of grilled fish tacos topped with spicy mayo and pico de gallo, perfect for any occasion.
Ingredients
- Fish fillets (such as tilapia, cod, or mahi-mahi)
- Olive oil
- Salt
- Pepper
- Corn or flour tortillas
- Spicy mayo (mayonnaise mixed with sriracha or another hot sauce)
- Tomatoes, diced
- Onion, diced
- Cilantro, chopped
- Lime juice
- Avocado (optional)
Instructions
- Preheat the grill to medium-high heat.
- Brush the fish fillets with olive oil and season them generously with salt and pepper.
- Grill the fish for about 3-4 minutes on each side, or until fully cooked and flaky.
- While the fish cooks, prepare the pico de gallo by mixing diced tomatoes, onion, cilantro, and lime juice in a bowl. Add salt to taste.
- Warm the tortillas on the grill for about 30 seconds per side until soft and pliable.
- Assemble your tacos by placing grilled fish on the tortillas, drizzling with spicy mayo, and topping with pico de gallo.
- If desired, add avocado slices on top and serve immediately.
Notes
Store leftovers separately in airtight containers. Grilled fish can be refrigerated for up to 2 days, while pico de gallo is best consumed within a day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican