Grilled fish, zesty mayo, and pico de gallo fill warm tortillas for a Mexican-inspired handheld meal.
# What You'll Need:
→ Fish
01 - 1 pound white fish fillets (such as cod or tilapia)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - Salt and freshly ground black pepper
→ Pico de Gallo
05 - 2 medium tomatoes, diced
06 - 1/2 medium red onion, finely chopped
07 - 1/2 jalapeño pepper, minced (optional)
08 - 1/4 cup chopped fresh cilantro
09 - Juice of 1 lime
10 - Salt, to taste
→ Spicy Mayo
11 - 1/4 cup mayonnaise
12 - 1 teaspoon hot sauce or Sriracha
13 - 1/2 teaspoon fresh lime juice
→ Tacos
14 - 8 small corn or flour tortillas
15 - Shredded cabbage or lettuce (optional)
# Steps to Follow:
01 - Coat the white fish fillets with olive oil, chili powder, salt, and pepper. Grill or cook in a skillet over medium-high heat for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
02 - Combine diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Stir to blend flavors and set aside.
03 - In a small bowl, whisk together mayonnaise, hot sauce, and fresh lime juice until smooth.
04 - Warm the tortillas in a dry skillet or microwave. Distribute grilled fish evenly among tortillas, top with pico de gallo, drizzle with spicy mayo, and add shredded cabbage or lettuce if desired.
