# What You'll Need:
→ Fish
01 - 1 lb white fish fillets such as mahi-mahi, cod, halibut, or tilapia
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - Salt to taste
08 - Black pepper to taste
→ Tortillas
09 - 8 corn tortillas
→ Spicy Mayo
10 - 1/2 cup mayonnaise
11 - 1 to 2 tbsp sriracha
12 - 1 tbsp fresh lime juice
→ Pico de Gallo
13 - 2 Roma tomatoes, diced
14 - 1/4 small red onion, finely chopped
15 - 2 tbsp fresh cilantro, chopped
16 - 1/2 jalapeño, minced (optional)
17 - 1 tbsp fresh lime juice
18 - Salt to taste
# How to Make It:
01 - Dry fish fillets thoroughly using paper towels. Coat both sides with olive oil, then sprinkle evenly with chili powder, paprika, garlic powder, ground cumin, salt, and pepper.
02 - Blend mayonnaise, sriracha, and lime juice in a small bowl until fully combined. Refrigerate until serving.
03 - In a mixing bowl, combine diced Roma tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Mix gently and set aside.
04 - Preheat grill or grill pan to medium-high heat. Place seasoned fish on grate and grill for 3 to 4 minutes per side until cooked through and lightly charred.
05 - Place corn tortillas directly on grill for 30 seconds per side until warm and flexible.
06 - Flake hot grilled fish into bite-sized pieces. Arrange on warmed tortillas and top each with spicy mayo and pico de gallo.
07 - Serve tacos immediately, with extra lime wedges if desired.
